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CHICKEN SATAY WITH PEANUT SAUCE

Ingredients:

4 pc MAGNOLIA CHICKEN STATION BREAST FILLETS, cut into 1x1" pieces

Marinade

1 tsp ground cinnamon
2 tsp ground coriander
2 tsp sugar
1 tsp iodized fine salt
2 tsp turmeric powder
1 cup chopped shallots
2 stalks lemongrass (tanglad), finely chopped
1 cup coconut milk

Peanut Sauce

3 tbsp cooking oil
3 tbsp achuete seeds
3 tbsp minced red onions
1 tsp minced garlic
1 cup peanut butter
2 cups coconut milk
1 tbsp soy sauce
1 tsp ground turmeric
1 tsp cayenne pepper

Procedure:

  1. Skewer every 4 pieces of chicken on a stick. Set aside.
  2. In a bowl, combine marinade ingredients then transfer to a resealable plastic bag. Place chicken skewers inside bag. Seal bag and gently massage. Marinate for at least an hour.
  3. Peanut Sauce: Heat oil in a pan then add achuete seeds until oil color turns to orange. Remove seeds and discard. Using the same oil, sauté onions until slightly translucent. Add garlic and continue to sauté for 3 to 4 minutes. Stir in peanut butter, coconut milk and soy sauce. Add turmeric and cayenne pepper. Mix well until a smooth consistency is achieved. Simmer for another 5 minutes and remove from heat. Set aside.
  4. Remove chicken skewers from the bag and cook in grill pan over medium heat. Use peanut sauce to baste chicken skewers from time to time while grilling.
Makes 10 to 12 servings.
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