Chicken Satay
4
skinless, boneless chicken breast halves
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sugar
2 tablespoons salted, roasted peanuts
1/4 cup peanut oil
6 scallions, trimmed
Zest of lemon, removed in strips.
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sugar
2 tablespoons salted, roasted peanuts
1/4 cup peanut oil
6 scallions, trimmed
Zest of lemon, removed in strips.
Cut
chicken breast halves lengthwise into long strips, about 5 from each. Place in
a freezer storage bag, and set aside.
In a
food processor, combine all remaining ingredients. Process to make a smooth
paste. Add to bag of chicken, seal bag, and mix well so that chicken is well
coated. Refrigerate for at least 2 hours, preferably overnight.
About an hour before cooking,
soak 10 bamboo skewers in water. Heat a grill or broiler. Thread two long
strips of chicken onto each skewer. Grill or broil until lightly browned and
crisp on edges.
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