Singapore Chicken Satay with Almond Butter Sauce

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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