Salmon with Lentils

These aromatic chicken skewers are filled with the flavours of herbs, ginger, hot sauce and curry, accompanied with a to-die-for creamy peanut sauce.
Directions for: Chicken Satay with Peanut Sauce

Ingredients

Chicken

2 lb(s) chicken tenders

1 cup yogurt

1 Tbsp curry powder

4 dashes hot sauce

2 cloves garlic, minced

1 shallot, minced

1-inch piece fresh ginger, minced

Kosher salt

Special equipment: Wooden skewers

Peanut Sauce

1 Tbsp vegetable oil

1 Tbsp curry powder

2 cloves garlic, minced

1 shallot, minced

1-inch piece fresh ginger, minced

cup smooth peanut butter

cup coconut milk

cup soy sauce

2 Tbsp brown sugar

tsp hot chili oil

Juice of 2 limes

Kosher salt

cup hot water

cup chopped fresh cilantro, for garnish

Directions

Chicken

1. Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.

2. Meanwhile, soak the wooden skewers in water.

3. When ready to cook the chicken, heat a grill pan over medium heat.

4. Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.

Peanut Sauce

1. In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.

2. To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

See more: Chicken, Appetizer, Asian, Herbs, Lunch, Nuts, Grill