Singapore Chicken Satay with Almond Butter Sauce
PREPARATION – minutes
COOK TIME – minutes
SERVINGS –
EPISODE 9
Ingredients:
Almond Butter Sauce:
- 1 cup almonds, whole
- 1 small shallot, quartered
- 1 clove garlic, roughly chopped
- ½ inch lemongrass, white part only, roughly chopped
- 1 thin ¼ inch slice ginger, peeled
- 1 thai chili (optional)
- 1 tsp brown sugar (or to taste)
- 1 tsp soy sauce
- 1 tsp olive oil (optional)
- pepper to taste
Marinade:
- 1 small onion, quartered
- 1 stalk lemongrass, white part only, roughly chopped
- 2 cloves garlic, peeled and crushed • 1 thin ½ inch slice ginger. peeled
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp chili powder
- 1 tbsp brown sugar
- 2 tbsp olive oil
Chicken Satay:
- 1 lbs. boneless and skinless chicken thighs
- 8 bamboo skewers
- 1 tbsp parsley, finely chopped
Instructions: Almond Butter Sauce
1. In a small skillet, turn heat on medium heat and lightly toast almonds until golden brown or until you can smell them. Remove from heat when ready
2. In a food processor, blend together almonds along with all remaining ingredients until smooth
3. Whisk in a little water if sauce is too thick
4. Set aside until ready for use
Instructions: Chicken Satay
1. Cut chicken thighs into small cubes and set aside
2. In a food processor blend together all marinade ingredients. Add a little water if necessary
3. In a large bowl, add chicken thighs into marinade and marinate for at least 2 hours if time permits. Overnight would be best
4. Drizzle olive oil in a large skillet on medium high heat. Divide chicken into 2 batches and sear a few pieces of chicken thighs at one time as to not over crowd skillet. Cook for 2-3 minutes on each side on until chicken is cooked and caramelized. Continue with second batch
5. Thread 3-4 pieces of chicken pieces onto bamboo skewers when ready to serve and garnish with parsley
6. Serve with zingy almond butter sauce
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