CHICKEN SATAY WITH PEANUT SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h40m
Yield 20 skewers
Number Of Ingredients 22
Steps:
- For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
- Meanwhile, soak the wooden skewers in water.
- When ready to cook the chicken, heat a grill pan over medium heat.
- Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
- For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
- To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.
SATAY CHICKEN PIECES
Take something different to your next picnic. These aromatic drumsticks are great with sweet chilli sauce or mango chutney
Provided by Jane Hornby
Categories Buffet, Dinner, Main course
Time 3h
Number Of Ingredients 11
Steps:
- Slash several deep cuts into each drumstick and thigh, then put into a large, non-metallic container. Put the lime zest and juice, lemongrass, ginger, garlic, peanut butter, spices, coconut cream and 1 tsp salt into a food processor, then whizz until it's as smooth as you can get it. Roughly chop the coriander leaves and finely chop the stalks, then add to the mix. Pour the marinade over the chicken, massage it into the meat with your hands, then leave to chill for at least 2 hrs, or up to 24 hrs if you have time.
- Heat oven to 190C/170C fan/gas 5. Line 1-2 large baking trays with foil and grease with a little oil. Spread out the chicken over the trays, skin-side up, and roast for 1 hr, or until the chicken is cooked through and the coating golden and slightly charred in places. Cool, then chill well and pack in a container, ready to transport. Scatter with a few more coriander leaves to serve, if you like.
Nutrition Facts : Calories 302 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 34 grams protein, Sodium 0.4 milligram of sodium
CAMPBELLS CHICKEN SATAY BITES
Got this from the campbells website, looks like a great appetizer or lunch! Not sure of the amount of servings, so just guessing.
Provided by MelvinsWifey
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bake, cool and remove the "top" of the shells according to the package directions.
- Stir the peanut butter, soy sauce, lemon juice, cilantro, sugar and ginger in a small bowl until the ingredients are mixed. Add water if needed to make a smoother consistency. Add the chicken and 2 tablespoons of the green onions. Toss to coat.
- Divide the chicken mixture among the shells. Sprinkle with the remaining green onions. Serve immediately.
Nutrition Facts : Calories 463.2, Fat 30, SaturatedFat 7.5, Cholesterol 26.2, Sodium 466.1, Carbohydrate 33.4, Fiber 1.6, Sugar 2.2, Protein 15.3
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