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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken Satay with Hazelnut Sauce
Chicken Satay with Hazelnut Sauce
From the Western Cooking School
Ingredients:
Chicken
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
Sauce
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 ounces hazelnuts, roasted, peeled and finely chopped
Salt to taste
Directions:
Marinate the chicken:
Stir together the lemon grass and oil and set aside.
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 sauce:
Put the lemon grass and ginger into the food processor and process until very finely crushed. If needed, add some of the tamarind juice, up to 2 tablespoons.
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.
Prepare the chicken:
Preheat oven broiler to 500 F. Thread the chicken pieces onto 8 skewers. Brush the chicken with the lemon grass-infused oil. Broil chicken until firm and cooked through, about 8-10 minutes or, to bake them, coat a large sheetpan with cooking spray, set satays on pan and bake about 15 minutes at 375 F, until firm and cooked through. Serve with sauce.
Serves 8 |
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