Скачать или смотреть Chicken Satay Skewers Recipe (with the Whatever Pan) | Best Cookware

Ingredients

• ¾ cup creamy peanut butter
• ¾ cup coconut milk
• 4 spring onions, roughly chopped
• 3 cloves garlic, peeled
• 10 g ginger (10 g), peeled
• 2 fresh Serrano chilies, roughly chopped
• 1 teaspoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons soy sauce
• 1 lime, juiced
• 8 boneless, skinless chicken thighs, diced

SAUCE

• ⅓ cup peanuts (50 g), chopped
• ½ cup coconut milk (100 mL)

Method

• Blend together the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups.
• Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
• With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick for about 5-10 minutes.
• Preheat the oven to 425˚F (220˚C). Line the Whatever Pan with parchment paper.
• Add the marinated chicken on bamboo skewers, then arrange the skewers so their ends rest on the edges of the Whatever Pan, allowing the chicken to be suspended.
• Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.
• Serve the chicken skewers with the sauce on the side. Enjoy!

Jean Patrique tools used

• The Whatever Pan http://bit.ly/2D8b9do


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