Chicken Satay with Peanut Dipping Sauce

Chicken Satay: 1 garlic clove 1 green onion, cut into 1-inch pieces 1 one-inch piece fresh ginger, peeled and halved 1 one-inch piece of lemongrass, halved, or about 1½ teaspoons chopped ¼ cup fresh cilantro 1 can (14 ounces) coconut milk 1 pound boneless chicken breast, cut into 1-inch pieces Peanut Sauce:* 1 jalapeño pepper, halved and seeded 1 garlic clove 1 one-inch piece fresh ginger, peeled 1 cup roasted, unsalted peanuts 6 tablespoons creamy peanut butter ½ cup coconut milk 2 tablespoons tamari soy sauce 1 teaspoon Thai red chili paste 1 teaspoon fresh lime juice 1 teaspoon fish sauce 2-3 tablespoons water *This recipe of Peanut Sauce makes 1½ cups, more than you will need for this dish, but it keeps well for up to 2 weeks when wrapped and stored in the refrigerator. Great in a stir-fry too!

Nutritional information per serving (based on 8 servings, with 2 tablespoons of the peanut sauce): Calories 343 (64% from fat) • carb. 9g • pro. 24g • fat 26g • sat. fat 15g • chol. 44mg • sod. 190mg • calc. 25mg • fiber 2g

Insert the metal chopping blade into a Cuisinart® Food Processor. Put the garlic, green onion, ginger and lemongrass in the work bowl and process until finely chopped. Put the chopped ingredients into a medium mixing bowl. Add cilantro to the food processor bowl and pulse to roughly chop. Add to the mixing bowl and whisk in the coconut milk. Put the chicken into the satay marinade. Cover with plastic and refrigerate for no more than two hours. While chicken is marinating, prepare the peanut sauce. With the food processor running, drop the jalapeño, garlic and ginger through the feed tube; process until finely chopped. Add the roasted peanuts and pulse until peanuts are well processed. Add the peanut butter, coconut milk, tamari, chili paste, lime juice, and fish sauce and process until smooth. To thin out sauce, add a tablespoon of water at a time while the machine is running. Ten minutes before chicken has finished marinating, preheat the Cuisinart® Griddler® Grill Centro to High. Thread six of the skewers with the marinated chicken. Fit skewers into place as instructed below**. Let cook until fully cooked through, about 20 minutes. Serve immediately with the peanut sauce on the side for dipping. **Using the kebab feature : Assemble the unit with the grill/griddle plate, kebab drawers, and drip cup in their proper positions. Note: grill/griddle plate must be on unit when using kebab feature. Please keep in mind that it is very hot when the unit is operating. Turn the temperature control dial to desired temperature and preheat for approximately 10 to 12 minutes. Prepare food according to your favorite kebab recipe and slide pieces onto skewers. Pull drawers to open. Place skewers into the skewer slots so the star-like shape at the end of each handle is inserted into a gear slot in the front end of the kebab drawer. Close drawer securely. Note: If using large cubes of meat or seafood, you may only be able to cook six kebabs at once. Press the kebab control switch to ON. The switch light will illuminate to let you know kebabs are rotating. To check to see if kebabs are cooked, press the kebab control switch to stop skewers from turning and remove a kebab with a potholder. If more time is needed replace the skewer and press the kebab control switch to resume cooking.