Ingredients
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
and 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
Chicken Sate With Peanut Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Written recipes as an idea can be observed far back into the far past, certainly as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to historians are some stone tablets in ancient Sumerian which recount 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 drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius created a number of documents describing recipes cooked by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius tells us how the Roman chefs were skilled in the use of many different herbs and spices, including some familiar names like bay, rue and asafoetida. Over the succeeding few hundred years, the families of Europe competed with each other to serve the most extravagent banquests, and as a result chefs and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. When we get to the twentieth century, cookbooks were in high demand, as a result of increased literacy, increased leisure time and having more money. |
We hope you enjoy this Chicken Sate With Peanut Sauce recipe.
