Chicken Satay With Hazelnut Sauce

Posted in : Chicken on by : Daphne

Ingredients:

Chicken1 stalk lemon grass, finely chopped2 tablespoons canola or vegetable oil1 teaspoon sugar1 teaspoon cumin1 teaspoon coriander1 teaspoon turmeric1/2 teaspoon cinnamon8 shallots, chopped3 lbs skinless, boneless chicken thighs, cubedSauce2 stalks lemon grass2-inch piece ginger, peeled and coarsely chopped2 teaspoons canola or vegetable oil1 medium red onion, minced1 cup tamarind juice or apple juice1 cup sugar2 tablespoons crushed red pepper flakes12 ounces hazelnuts, roasted, peeled and finely choppedSalt to taste

Instructions:

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