Chicken Satay

Recipe by: Jean-Georges Vongerichten | from Asian Flavors of Jean-Georges

Cookstr

Course: Appetizer

Total Time: Under 30 Minutes

Skill Level: Moderate

Cost: Inexpensive

Photo by: Joseph DeLeo

Simple and incredibly good, especially with the peanut sauce.

Yield: 4 servings

INGREDIENTS

peanut sauce:

1 teaspoon grapeseed oil, corn oil, or other neutral oil
1 tablespoon red curry paste, store-bought is fine
1 tablespoon sugar
1½ cups coconut milk
1½ cups chopped roasted peanuts
1 tablespoon soy sauce, plus more to taste

marinade:

1 tablespoon coriander seeds
1 teaspoon cumin seeds
3 shallots, finely chopped
¼ cup peanuts, toasted and chopped
½ cup coconut milk
1 teaspoon ground turmeric
1 tablespoon sweetened condensed milk
1 tablespoon palm sugar
2 tablespoons nam pla (Thai fish sauce)
1 tablespoon whiskey
¼ teaspoon salt, plus more to taste
1 pound boneless, skinless chicken breast, cut into 1-inch-cubes
Bamboo skewers, soaked in water for 1 hour
Salt and freshly ground black pepper

Directions

1. To make the sauce: Put the oil in a medium saucepan and set over high heat. When the oil is very hot and almost smoking, add the curry paste and sugar and cook, stirring, until fragrant, about 1 minute. Add the coconut milk and bring the mixture to a boil. Stir in the peanuts and soy sauce. Taste and adjust the seasoning.

2. To make the marinade: Put the coriander and cumin seeds in a small skillet set over medium heat. Toast, shaking the pan occasionally, until lightly browned and fragrant. Remove from the heat, cool completely, and grind to a fine powder in a spice grinder.

3. Put the shallots, peanuts, ground coriander and cumin in a blender. Blend until the mixture becomes a paste. Add the coconut milk, turmeric, sweetened condensed milk, palm sugar, nam pla, whiskey, and salt. Blend again until smooth and set the marinade aside in a shallow plate.

4. Thread the chicken cubes onto the skewers, leaving 3 inches at the end. Dip and roll each skewer in the marinade and let sit while you start a charcoal or gas grill or broiler; the fire should be medium-hot, and the grill rack should be about 4 inches from the heat source. (You can also cover the meat and refrigerate it for up to a day.) Season the skewers with salt and pepper and grill or broil for 5 minutes per side, or until lightly browned all over and cooked through. Serve immediately with the peanut sauce.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/2 the recipe for peanut sauce and 3/4 teaspoon of added salt.

Calories 308kcal (15%)

Sodium 948mg (39%)

Total Carbohydrate 12g

Fiber 3g

Fat 25g (38%)

Trans Fat 0g

Saturated Fat 11g (56%)

Monounsaturated Fat 8g

Polyunsaturated Fat 5g