Indonesian Chicken Satays

This is another favorite recipe of ours; we actually like a lot of the recipes in this cookbook. I recommend mixing up the marinade before you head to work, and let the chicken and marinade work its magic in the fridge during the day. Also, you should serve it with a peanut sauce. I recommend making the peanut sauce the night before, just to make things easier. Here is a link to a peanut sauce recipe.

Indonesian Chicken Satays

Clare Ferguson

"Chicken: From Maryland to Kiev"

pg. 103

Ingredients:

• 1 TBSP. brown sugar
• freshly squeezed juice of 2 limes
• 1/2 tsp. salt
• 1/2 tsp. freshly cracked black pepper
• 3 garlic cloves, crushed
• 2 TBSP. soy sauce
• 1/3 cup thick coconut milk, from the top of the can
• 1 TBSP. molasses
• a handful of cilantro roots and leaves, chopped
• 4 skinless, boneless chicken breasts, about 1 1/2 lb.
• 2 TBSP. peanut oil
• 16 bamboo satay sticks, soaked in water for 30 min.
• Peanut Sauce

Directions:

1) Put the brown sugar, lime juice, salt, pepper, garlic, soy sauce, coconut milk, molasses, and cilantro into a saucepan and bring to a boil.

2) Simmer for 3-4 minutes, then remove from the heat and cool quickly over ice.

3) Transfer to a shallow glass or china dish.

4) Slice the chicken lengthwise into even strips or ribbons. Add to the marinade. Stir well to cover. Marinate for 20 minutes or up to 8 hours in the refrigerator.

5) When ready to cook, preheat the oven to 425 degrees.

6) Drain the chicken, then push an even number of strips onto each satay stick, threading them on in pleated waves.

7) Brush each satay with a little peanut oil.

8) Lay the bamboo satay sticks across a baking pan. (I use something like this)

9) Baste the chicken with the marinade

10) Cook for 15-20 minutes, turning over after 10 minutes.

11) Serve with peanut sauce.

Note: The recipe in the cookbook also provides instructions for making these on the grill, in a stove-top grill pan, or in the broiler. We have only made them in the oven so far.