Recipes from Pilgrim's Kitchen

• 1 stalk lemon grass ,finely chopped
• 2 tablespoons canola or vegetable oil
• 1 teaspoon sugar
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 8 shallots, chopped
• 3 pounds skinless, boneless chicken thighs, cubed

• 2 stalks lemon grass
• 2-inch piece ginger, peeled and coarsely chopped
• 2 teaspoons canola or vegetable oil
• 1 medium red onion, minced
• 1 cup tamarind juice or apple juice
• 1 cup sugar
• 2 tablespoons crushed red pepper flakes
• 12 oz hazelnuts, roasted, peeled and finely chopped
• Salt to taste

Marinate the chicken:

Put the sugar, cumin, coriander, turmeric, cinnamon and shallots into the food processor and process until a paste forms. Transfer the paste to a large zipper lock bag and add the chicken. Move the chicken around in the bag to coat it evenly. Seal and refrigerate for at least 30 minutes and up to 24 hours.

Prepare the chicken:

Serves 8

Lemon Sauce

Prepare the sauce:

In a large, non-stick skillet, warm the oil over medium heat. Add the onion and saute until soft and sweet, about 10 minutes. Stir in the crushed lemon grass and ginger, the tamarind juice, sugar and red pepper flakes. Simmer 5 minutes. Stir in the hazelnuts and simmer 5 more minutes. Season to taste with salt and set aside until ready to serve.