Chicken Satay with Hazelnut Sauce
A rich and flavorful recipe from the the Western Cooking School, this dish is perfect for entertaining.
1 stalk lemon grass, finely chopped
2 tablespoons canola or vegetable oil
1 teaspoon granulated sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
8 shallots, chopped
3 pounds skinless, boneless chicken thighs, cubed
2 stalks lemon grass
2-inch piece ginger, peeled and coarsely chopped
2 teaspoons canola or vegetable oil
1 medium red onion, minced
1 cup tamarind juice or apple juice
1 cup granulated sugar
2 tablespoons crushed red pepper flakes
12 ounces hazelnuts, roasted, peeled and finely chopped
Salt to taste
- 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 sauté 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 (260°C). 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 to 10 minutes or, to bake them, coat a large sheet pan with cooking spray, set satays on pan and bake about 15 minutes at 375°F (190°C), until firm and cooked through. Serve with sauce.
Makes 8 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.