Chicken Peanut Butter Paste

A follow-up to my previous post after Googling "Peanut Butter and Chicken"

"1,880,000 for recipes with peanut butter and chicken" hits.

Must be something to it.

Spring "Research Is A Good Thing" Chicken

With a kick of chilli powder this is the basis for chicken satay

A simple pean ut sate/satay will work. Here is a little more complicated one, but good.

Chicken, Breasts, Sichuan Peppercorn Chicken Satay W/Indonesian-Style Peanut Sauce from Nirmala's Kitchen


INGREDIENTS
1 Lb Organic Chicken Breasts
2 garlic cloves, chopped
2 shallots, chopped (about 1/4 cup)
1 tsp Madras curry powder
1 tsp turmeric
2 tsp Nirmala's Kitchen Chinese Sichuan Peppercorns
1/2-inch piece ginger, peeled and chopped
1/2 tsp kosher salt
1 Tbs freshly squeezed lime juice
2 1/2 Tbs olive oil, plus more for oiling the grill
Indonesian-Style Spicy Peanut Sauce
INGREDIENTS
1 Tbs olive oil
1 tsp minced garlic
1/2 cup ground unsalted peanuts
2 tsp red pepper flakes (or try Nirmala's Wild Fire Chili Blend or Indonesian White Peppercorns)
1 tsp fish sauce or shrimp paste (optional)
2 Tbs tamarind pulp or juice
1 Tbs plus 1 teaspoon sugar
1/2 cup coconut milk
1 tsp salt
1 Tbs freshly squeezed lime juice




DIRECTIONS
1 Rinse chicken breasts and pat dry. Separate the tenderloin from each breast. Lightly pound each breast and tenderloin to an even thickness of about 1/4 inch. Cut each breast lengthwise into 1-inch-wide strips; you should get 5 strips per half. Transfer the cut strips and tenderloins to a bowl.
2 Make the spice paste. Place garlic, shallots, curry powder, turmeric, Sichuan peppercorns, ginger, salt, lime juice, and olive oil in the bowl of a mini food processor and process until a rough paste forms. If necessary scrape down the sides of the mixer once or twice. Add paste to chicken and massage so that paste evenly coats the chicken. Cover with plastic wrap and refrigerate at least 30 minutes and up to 24 hours.
3 Soak 12 eight-inch bamboo skewers in water for several hours or overnight. Assemble skewers by threading one piece of chicken on each skewer.
4 Heat a charcoal or gas grill to hot. Lightly oil the grill and grill skewers for 3 to 5 minutes on each side or until done. To serve, arrange on a platter and serve with peanut sauce.
Note:
1 Skewers can also be cooked under the broiler for 3 to 5 minutes per side.
Indonesian-Style Spicy Peanut Sauce
1 Makes about 1 cup
DIRECTIONS
1 Heat oil in a medium frying pan over medium-high heat. Add the garlic and sauté until soft, stirring frequently, about 1 minute.
2 Add the remaining ingredients, stir, and bring to a boil. Remove from heat and set aside to cool.
3 The sauce can be stored in a plastic airtight container in the refrigerator up to 2 days.


Yield: 12 Skewers

Recipe Type
Main Dish, Poultry

Recipe Source
Source: Lobel's Culinary Club, 2008/04/22

This recipe is adapted from Nirmala's Kitchen and used with permission. Nirmala's recipes are collected from her travels around the globe. The soul of these recipes is Nirmala's authentic ingredients, which will make your meal a truly global experience.

one of my favorite items I always have at a Chinese buffet is sliced chicken breasts that have been fried in a peanut butter batter. I asked the owner for the recipe once and got "Sorre dat a seekcrat recipiece" :laugh: