CHICKEN AND PINEAPPLE SATAY WITH PEANUT SAUCE
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
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Place cubed chicken into a shallow baking dish.
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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.
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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.
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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.
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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.
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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)
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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.
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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.
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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.
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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.