Chicken Satay

Mark this date on the calendar people! For the first time I'm actually posting the Daring Cooks recipe on time! Third time lucky as they say.

Besides marking the calendar though, you should definitely bookmark this recipe.

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. 
I haven't had satay before (gasp, shock, etc); it was one of those things I'd been meaning to try but never got around to - you know how it goes. Take it from me: if you haven't tried satay before, put everything down, gather the ingredients and get your marinade going right now.That is an order. From the Yum Police!

Okay that was cheesy, but I promise you'll forgive me after you've tasted the peanut-y creamy goodness that is satay sauce. Honestly, I considered drinking this stuff straight, so awesome was it. Now what are you still waiting for?

Chicken Satay

Adapted from 1000 Recipe Cookbook by Martha Day

Serves 4

500g skinless boneless chicken breasts

1/2 medium onion, roughly chopped
1/2 tbsp minced garlic
1/2 tsp ground ginger
2 tbsp lemon juice
1 tbsp soy sauce
1 tsp ground cumin

1 tsp ground coriander
1/2 tsp ground turmeric

2 tbsp vegetable oil

For the peanut sauce:

(this makes roughly double the amount needed)

3/4 cup coconut milk

4 tbsp peanut butter

1 tbsp lemon juice

1 tbsp soy sauce

1 tsp sugar

1/2 tsp ground cumin

1/4 - 1/2 tsp chilli powder

1. For the marinade - puree the onion, garlic, ginger, spices, lemon juice and oil until smooth in a food processor.

2. Cut each chicken breast into 2 or 3 long strips. Add chicken to the marinade and ensure the chicken is evenly coated all over. Cover and leave to marinade in refridgerator for 2 - 12 hours. (I marinated mine in the morning and the chicken was ready for the grill at supper time.)

3. Remove chicken from marinade (but don't scrape the marinade off). Thread each strip onto a skewer and place under the grill for about 15 minutes, turning once to ensure even browning.

4. Meanwhile, make the peanut sauce, by combining everything in a bowl and gently microwaving it to melt the peanut butter and thicken the sauce.

Serve chicken skewers with the peanut sauce to dip. 

Nutritional info (per serving): Calories 312.1, Total fat 17.8 g, Saturated fat 6.0 g, Polyunsaturated fat 3.7 g, Monounsaturated fat 6.8 g, Cholesterol 72.5 mg, Sodium 464.9 mg, Potassium 506.9 mg, Total carbohydrate 6.5 g, Dietary fiber 1.4 g, Sugars 1.6 g, Protein 32.1 g

Good source of: Niacin 77.3 %, Vitamin B6 39.2 %, Selenium 33.3 %, Phosphorus 31.3 %, Manganese 23.0 %