Chicken Sat 82 With Peanut Sauce Recipe

MARINADE

1 tbsp light brown sugar
1 tbsp curry powder
2 tbsp crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced

CRUSHED DRIED CHILE PEPPERS

6 chicken breast halves,
1 ffboned, skinned, and cut
1 ffinto 1/2 wide strips

PEANUT SAUCE

2/3 cup crunchy peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tbsp soy sauce
2 tbsp molasses (or brown sugar)
1 tsp fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
1 cayenne pepper
1 grated lime zest
1 fresh cilantro sprigs


Directions

To make the marinade, combine the first 7 ingredients in a shallow
dish. Thread the chicken strips onto bamboo skewers in a serpentine
fashion. Place the skewers into the soy sauce mixture and let
marinate in the refrigerator at least 2 hours, although overnight is
preferable. Make the peanut sauce by combining the next 7 ingredients
(peanut butter through garlic) in a saucepan. Season to taste with
cayenne pepper. Cook over moderate heat, stirring constantly, until
the sauce is as thick as heavy cream (about 15 minutes). Transfer to
a food processor or blender and pur 82e briefly. Add chicken broth
an d cream and blend until smooth. This mixture can be made several
hours ahead and stored in the refrigerator. Bring to room temperature
before serving. Prepare moderate-hot charcoal coals or preheat a
broiler. Cook the skewered chicken, turning several times and basting
with the marinade, until crispy on the outside but still moist on the
inside, about 8 minutes. Sprinkle grilled chicken with lime zest and
garnish with cilantro leaves. Serve with the peanut sauce for dipping.

Servings: 9 servings

Categories: Chicken; Poultry; Sauce

The History of Recipes We can read the history of `recipes` back into the distant past, certainly as far back into history as the Egyptians, and maybe even further. In practice though, sadly, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food. In fact, the oldest recipe found, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by the Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the Roman cooks used a good variety of spices, including some familiar names for example thyme, rue and dill. For the next few years, the powerful families of Wesstern Europe competed to serve up the best banquets, and as a result chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down the recipes of their peers. By the advent of the twentieth century, recipe publications were highly popular due to increased literacy, increased leisure time and a general increase in wealth.

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