Chicken Satay with Peanut Dipping Sauce

Makes 2 servings

Chicken Satay 1 small garlic clove 1 green onion, cut into 1-inch pieces 1½-inch piece fresh ginger, peeled and halved 1½-inch piece of lemongrass, halved, or about 1 teaspoon chopped 2 tablespoons fresh cilantro ¾ cup coconut milk ½ pound boneless chicken breast, cut into 1-inch pieces Peanut Sauce: ½ jalapeno pepper, halved and seeded 1 small garlic clove 1½-inch piece fresh ginger, peeled ½ cup roasted, unsalted peanuts 3 tablespoons creamy peanut butter ¼ cup coconut milk 1 tablespoon tamari soy sauce ½ teaspoon Thai red chili paste ½ teaspoon fresh lime juice ½ teaspoon fish sauce 1-2 tablespoons water

 

1.     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.

2.    While chicken is marinating, prepare the peanut sauce.  With the food processor running, drop the jalapeno, 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.

3.    Ten minutes before chicken has finished marinating, preheat the Cuisinart® Compact Grill Centro to High.  Thread three of the skewers with the marinated chicken.  Fit skewers into place.  Let cook until fully cooked through, about 20 to 25 minutes.

4.    Serve immediately with the peanut sauce on the side for dipping.