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Thursday, January 14, 2010

Daring Cooks: Chicken Satay

Daring Cooks:Chicken Satay

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

It's been a while since I completed a Daring Cooks challenge, but when I saw the recipe for this month, I knew I just had to give it a try. Satay is one of my favorite things to have as I mentioned when I experimented with making it a few months ago, but I was excited to try a more authentic recipe...especially since I already had most of the ingredients. This is a snap to put together. I threw all the marinade ingredients in my mini food processor and let the chicken marinate overnight. I like the meatiness of boneless, skinless chicken thighs for a strong marinade like this. The sauce is also easy peasy, but next time I will make about half the amount. I upped the amount of brown sugar called for just a bit because I like my peanut sauce on the sweeter side. I had leftovers for days and they were just as good as the first day I made them. I will definitely be making this again when I get the urge for a takeout favorite!


Chicken Marinade

1/2 small onion, chopped
2 garlic cloves, grated
1 tablespoon ginger root, grated
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 pound of chicken thighs, cut into cubes

In a food processor or blender, dump in everything except the chicken and blend until smooth.

Cover chicken with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

Gently and slowly slide meat strips onto skewers. Discard leftover marinade.

Broil or grill a 8-10 minutes per side or until the edges just start to char. Flip and cook another 8-10 minutes.

Printable Recipe

Peanut Sauce

3/4 cup coconut milk
1/4 cup peanut butter
1 tablespoon lemon juice
1 tablespoon soy sauce
1 tablespoon brown sugar, plus more to taste if desired
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes

Mix the brown sugar, cumin, coriander, and red pepper flakes in a small bowl. Add soy sauce and lemon, mix well.

Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

Printable Recipe

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20 comments:

Olga said...

so pretty! I like the addition of some green :)

Erica said...

Peanut sauce is sooooooooo yummy!Looks like your creation turned out great! This would be a fun party appetizer. Hope everything out West is going well :) How is the job, etc?

Shannon said...

ooh, how yummy. i'll take some, along with those strawberry choc turnovers from your last post for dessert ;)

Mary said...

I love your satay. You did a really nice job with this challenge. Your photos are wonderful.

Kelly said...

Yum. I'm always a sucker for anything with peanut sauce.

Maria said...

I am loving that peanut sauce!

Diana said...

I love this - sort of want to pour that peanut sauce over some quinoa... ;)

Dawn said...

yes, waaaay better than takeout! I love satay.

Junglefrog said...

It looks delicious and that green really makes the photo jump out! It was indeed a very easy challenge this month but tasty nontheless!

Frenchie said...

Your pictures are beautiful, I imagine the food tasted as good as it looks. Good Job!

Memória said...

What a beautiful plate/dish! I love your photography and composition.

The Duo Dishes said...

Beautiful pic. Craving satay!

Amy said...

Looks gorgeous! My pork is in the fridge marinating and will be dinner tonight. I need to get organized and on time with my Daring Kitchen posts! Blaine doesn't eat pork, so I am sure I will be eating this all weekend! I added a little fish sauce and chili to my marinade. I hope it turns out as well as yours did!

Lo said...

Your pictures are wonderful. And I'd concur on your assessment of the peanut sauce. I think we ended up adding a bit more sugar as well!

I think the marinade would taste wonderful on chicken.

Lisa said...

Esi, your satays look like a perfect course on a high end catered table! SO beautifully done and yummy looking, but nothing you make is ever less than the above adjectives :)

Kevin said...

Looks good! Satay with peanut sauce is one of my favorites!

Audax said...

I have to admit that photo is mouthwatering and yes recipe is so so so easy quick and so tasty. Well one on this challenge and great you found a keeper for your menu rotation. Cheers from Audax in Sydney Australia.

karen said...

This looks great! I'm just starting to learn a little more about Asian cooking so I'll definitely try this. Thanks!

christina said...

I am definitely trying this recipe soon. They look tasty!

chairil aiman said...

malaysian/indonesian recipe is a bit different. my grandpa used to sell satay. the marinade also include lemon grass and galangal and lots of sugar,when grilled it glistens and caramelised. peanut sauced also include the above but no coconut milk.