Chicken and Pineapple Satay with Peanut Sauce

The first time I ever had satay, I was living in Sydney, Australia.  When I say it was life-changing, you may raise and eyebrow, or both, but I am totally serious.  

In late 80’s southwestern Ontario, Canada, when we said we were going out for ethnic food, we meant Canadian-Chinese (you know what I mean) or maybe Chi-Chi’s for chimichangas.  Or to really go out on a limb, we’d head across the border to Detroit, for great Greek (Greektown is still a favourite place to head for a Greek feast!) Yes, exotic and ethnic cuisines had not yet found Canada.

And then I moved to Australia.  I had no idea what I was in for.  I had studied the history of the country just to prep myself for appreciating the world I was entering. I had even done a school project on Australia back in grade school, so I knew all about echidnas, platypuses, koalas, and kangaroos.  We had even learned ‘Waltzing Matilda’ in school.

But Australia is so much more than that.  I had no idea how European Sydney was.  It was (and still is I’m sure) a cosmopolitan, continental, and modern city, young and vibrant, but in the most exotic setting I had ever visited.  It was normal to walk down the residential streets and be greeted by a cockatoo or kookaburra, or see little gecko lizards scurrying by. Going out for cappuccino was a daily ritual (cappuccinos, iced coffees, espressos, etc hadn’t even entered the everyday Canadian vocabulary yet, at least not beyond the Italian men’s clubs of Little Italy, no women allowed) The beaches were topless, gum trees (which look like deciduous trees with lovely leaves) kept their leaves, even when covered with snow in the winter, and the architecture was the most lovely nod to the past: Victorian/Federation styles of intricate wrought iron railings and balconies paired with tudor stucco, and the clay tiles of warmer climates made me wish for a home in Woolwich or Lane Cove.  The jasmine could almost make you drunk with its heady fragrance when the summer sun beat down on the bushes, and the jacaranda and wisteria were so ethereal and romantic in their beauty. Yes, I was enamoured by this world.

And then one day, my roommate and I joined a few others for a day of hanging out at Manly Beach.  Think of it as Venice Beach, or any of the fun-loving beaches along the east coast: the Jersey Shore, Myrtle Beach, Cocoa Beach etc. After a great time wandering the boardwalk and taking in the sights, and goofing around, we went to grab a bite to eat.  Someone suggested Thai.  I was totally intrigued, as this was a new flavour palate for me.  Australia is definitely influenced by all the Asian lands, with the close proximity and all. We all crowded around a table, and they ordered beef and chicken satay sticks, dipping sauce, and I’m sure other dishes as well.  I don’t remember them, because all I can remember from that meal, was that dipping sauce!!  What a fantastical blend of flavours hit my mouth!  Hot, sweet, spicy, warm. I couldn’t get enough of it.  I can’t tell you how many times I made sure we went back to that cafe before I returned to Canada.

Back home…I tried to explain to everyone how wonderful this dish was.  I got a few intrigued supporters.  But when I said curry and peanuts in a sauce, there were more than a few who just couldn’t imagine it.  I started asking around, “Were there any Thai restaurants in Windsor?” No.  This was before the days of Google or the Internet, so I couldn’t even look up a recipe to replicate at home to show what I was hooked on.  

When I was visiting friends in NYC the following summer, and we were driving around trying to come up with a place to grab a bite, right away I asked if Thai would interest everyone.  They looked at me and replied that maybe if we checked a phonebook we could find a Thai place.  ‘Cuz they had never been to one.  I’m telling you, ethnic cuisines had not yet found their stride in mainstream eating!  We finally did find a cute little hole-in-the-wall place that was run by a Thai family.  Way off the beaten track.  There was a mama cooking away in the back.  And they had satay on the menu.  And it tasted just the way I remembered it.  

I was vindicated (was I starting to imagine the whole satay experience back at Manly Beach??) So I literally asked the server (probably the son of said mama in the kitchen) how to make the peanut sauce.  And this is how I learned how to make it.  And I never looked back.  It didn’t take long before Thai and Vietnamese, and Japanese, and Korean, and Ethiopian, and Turkish restaurants started to sprout up everywhere.  I no longer had to convince anyone that peanuts and curry go together quite fabulously.

I’ve played with this recipe through the years.  In the last few years I have not just accepted fruit with meat, but have actually embraced it.  So now I include pineapple in my recipe.  Pineapple and this sauce were meant to hang out together!  But this is by no means a deal breaker.  So if you’d rather leave it out, I understand.  Enjoy this meal that took me forever to find, but makes me yearn for Australia every time I think of it.  The sauce is the classic peanut butter, thai chilli pepper, curry powder, honey and coconut cream blend that brings me back to Manly Beach every time.  And apparently Indonesian cuisine also lays claim to the same sauce- It doesn’t matter where it originated, I’m just happy it found me!

It’s quite easy to whiz up the marinade in a food processor.  The cubed chicken can soak in it overnight if need be.  Grilling doesn’t take long.  The dipping sauce is a variation of the marinade, just thinned a bit with coconut milk or cream.  Make it as hot as you like.  And serve with a side of rice and fresh veggies.  Any extra dipping sauce can be refrigerated for a good week, and if you make more than you need, why not freeze half till you are ready for another ‘party in your mouth’ meal!?

This makes for great party food.  Built in handles, right?  No cutlery needed 🙂  When I do plan on bringing to a gathering as part of a potluck or appetizer platter, this is what I do:

I follow all the directions for the marinade and sauce.  I don’t use the pineapple. The only major change is the way I skewer the thigh meat (I use about 12 de-boned skinless thighs (3 lb; 1.4 kg) to get 45ish skewers).  I cut the meat more into strips instead of cubes. 

I use medium length bamboo skewers, which I soak for at least two hours.  When it comes time to thread the meat onto the skewers, I use one or two pieces, trying to capture the skewer inside the meat and pleating it on, trapping the final tip inside the meat.  Leave a good sized handle for guests to grab. 

Broil on a large baking sheet covered with foil which has been sprayed with non-stick spray.  If you have a cooling rack which will fit onto the baking sheet, spray this and place over the foil.  Broil on the middle oven rack, turning two or three times till nicely browned and starting to char in the best way possible.  This shouldn’t take more than 20 minutes or so.  Broiling on a lower rack means that you won’t burn the skewer handles as badly!!

Set the skewers out on a platter which has been scattered with fresh cilantro.  Place the bowl of peanut sauce onto the platter and surround with the skewers.  Add some crunchy veggies which will go well with the sauce- radishes, celery, cucumbers etc.  Thankfully both the skewers and the sauce are just dandy at room temperature.  Be the hit of the party!!

Love Jen

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CHICKEN AND PINEAPPLE SATAY WITH PEANUT SAUCE

A spicy, warm, sweet, sauce to accompany juicy, marinated chicken and pineapple skewers.

Course Main Course

Cuisine Thai

Prep Time 3 hours

Cook Time 15 minutes

Total Time 3 hours 15 minutes

Servings 4

Ingredients

• 2 lbs (1 kilo) chicken thighs, cubed into no larger than 1inch pieces , alternatively you can slice the meat into strips and then you will thread them onto the skewers hopefully trapping the tip in the meat.
• 1 small white or Spanish onion , roughly chopped; you can use a yellow onion as well
• 4-5 medium garlic cloves
• 1/2 cup organic peanut butter (no added sugar)
• 3 tbsp honey or coconut palm sugar sometimes I'll use a combo of both
• 1 tsp salt
• 2 tbsp curry powder
• 1 Thai red chilli pepper , seeded and de-veined, you can also use 1 tbsp chilli paste instead
• 20 bamboo skewers , soaked in water for at least 1/2 hour (or metal ones)
• 1.5-2 cups of pineapple , cubed (no larger than 1inch) Try for similar size to your cubed chicken

PEANUT SAUCE

• 1 medium white or Spanish onion , roughly chopped (you can use a yellow onion as well)
• 4 garlic cloves
• 1/2 cup organic peanut butter (no added sugar)
• 3 tbsp honey or coconut sugar
• 2 tbsp curry powder
• 1-2 Thai red chillies as you see fit, heat-wise, seeded and de-veined
• 1/4 cup coconut cream or milk

Instructions

1. Place cubed chicken into a shallow baking dish.

2. Combine all the marinade ingredients (onion through chilli pepper) in a food processor and blend till as smooth as possible.  If you find it too thick to work with, you can thin it out with up to a tbsp of pineapple or lemon juice or coconut milk.

3. Pour marinade over the chicken, massaging it into all the nooks and crannies. Cover in cling wrap and refrigerate for at least 2-3 hours or overnight.

4. When ready to grill off, prepare the skewers. Try to remove excess marinade off the chicken pieces (leave some on of course- this will add so much flavour while baking) Skewer pieces of meat alternating with pineapple cubes. Leave enough of the skewer for a handle. I fill to half way or a bit more. If the meat is thin and longer, you may be able to fold in half and skewer through both layers. Clean of the tips of the skewers of any excess marinade, or else the tips will char during the grilling. I've learned this one the hard way!  

   For an appetizer skewer, use medium length soaked wooden skewers. I try to push the skewer through the centre of the meat so that it is mostly inside. Pleat the meat in such a way, that the tip of the skewer is trapped inside the meat.

5. Prepare a baking tray(s) with tinfoil. If you have an oblong cooling rack, you can set this over the tinfoil. I do this but it isn't necessary.  Spray the rack and the tin foil with non-stick spray.

6. Set your broil feature on your oven to low. If you have only one setting for Broil, then ensure that the oven rack isn't too close to the top element. Use the middle third rack then. (2nd from the top or middle if needed)

7. Broil the skewers, turning every 5-8 minutes or so, to avoid scorching, until they are cooked through. This should take around 20-24 minutes at the most (depending on your heat setting).  If they are cooked through, but not charred enough if you used the Low Broil setting, adjust to High and broil for colour.  Keep an eye on the skewers.  Or else raise the rack to the upper third of the oven.

PEANUT SAUCE, can be made earlier in the day and kept refrigerated.

1. If you are using a yellow onion or especially hot garlic, you may consider doing the following:

   In a small sauté pan, chop and cook the onion and garlic over medium heat till softened.  This will get rid of any bite or harshness when they are added to the final sauce.

   If you are using white or Spanish onions and the garlic are not strong in a nasty way, you can use them raw.

2. Combine the onions, garlic and the rest of the ingredients (except the coconut cream) in the food processor. 

   Slowly add the coconut cream or milk (1 tbsp at a time) until you achieve the consistency you want.  You want a smooth, creamy, dip.  Not too runny but not too thick either.

3. Serve skewers on a platter with the dipping sauce on the side.

Recipe Notes

Serve crudités on the side- veggies are a great accompaniment to this dip. There may be extra sauce left over. This sauce will work wonderfully on pork chops or with shrimp or even chicken wings. Great for game night. Or even sending home with a friend!

Sometimes when I make it, I will divide the dipping sauce in half and freeze half right away.

If you are storing extra dip in the fridge, you may find that it thickens up.  Just thin out with some more coconut milk or even water when getting ready to serve it.

Pot luck appetizer, feel free to omit the pineapple.  Use about 3 lb (1.4 k) to make 40 skewers or so. Thread the meat onto medium length bamboo skewers, trapping the tip of the wooden skewer inside the meat.  Use less meat, since this is most likely an appetizer sized skewer, as part of a platter.  Broil on the middle rack to avoid scorching the skewers.

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