MINT AND CUMIN SATAY WITH SPICY PEANUT SAUCE
MINT AND CUMIN SATAY WITH SPICY PEANUT SAUCE
30 wooden skewers
Mint and cumin satay
3 lbs (1.5kg) of boneless skinless chicken breast, cut lengthwise into 30 strips-½" wide
5 tablespoons of fresh mint, stripped from stems and finely chopped (75ml)
3 tablespoons of ground cumin (45ml)
½ teaspoon of cayenne pepper (2.5ml) (optional)
½ cup of vegetable oil (125ml)
1 teaspoon of ground black pepper (5ml)
Peanut sauce
1 can of coconut milk
1 cup of unsweetened peanut butter (250ml)
1 tablespoons of ground curry powder (15ml)
1 tablespoon of chili sauce/puree (15ml)
1 tablespoon of garlic, chopped (15ml)
1 tablespoons of ginger, chopped (15ml)
½ cup of unsweetened orange juice (125ml)
½ cup of chicken stock (125ml)
Soak wooden skewers in cool water for 1 hour
Mix mint and cumin satay ingredients (except chicken) in a small bowl until well combined. Place mixture in sealable bag and add chicken strips. Close bag and refrigerate for 5 hours.
Remove chicken from marinade and thread chicken onto skewers.
Preheat grill to 400ºF (200ºC)
Place chicken on grill and cook for 3-4 minutes per side.
In a medium sized sauce pan, place all peanut sauce ingredients and let simmer for 20 minutes, stirring occasionally. Keep warm and serve with mint and cumin chicken satay.
BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.
Yield: 8 servings
30 wooden skewers
Mint and cumin satay
3 lbs (1.5kg) of boneless skinless chicken breast, cut lengthwise into 30 strips-½" wide
5 tablespoons of fresh mint, stripped from stems and finely chopped (75ml)
3 tablespoons of ground cumin (45ml)
½ teaspoon of cayenne pepper (2.5ml) (optional)
½ cup of vegetable oil (125ml)
1 teaspoon of ground black pepper (5ml)
Peanut sauce
1 can of coconut milk
1 cup of unsweetened peanut butter (250ml)
1 tablespoons of ground curry powder (15ml)
1 tablespoon of chili sauce/puree (15ml)
1 tablespoon of garlic, chopped (15ml)
1 tablespoons of ginger, chopped (15ml)
½ cup of unsweetened orange juice (125ml)
½ cup of chicken stock (125ml)
Soak wooden skewers in cool water for 1 hour
Mix mint and cumin satay ingredients (except chicken) in a small bowl until well combined. Place mixture in sealable bag and add chicken strips. Close bag and refrigerate for 5 hours.
Remove chicken from marinade and thread chicken onto skewers.
Preheat grill to 400ºF (200ºC)
Place chicken on grill and cook for 3-4 minutes per side.
In a medium sized sauce pan, place all peanut sauce ingredients and let simmer for 20 minutes, stirring occasionally. Keep warm and serve with mint and cumin chicken satay.
BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.
Yield: 8 servings
Comments