Chicken Skewers with Spicy Sauce
Main Dishes • Pan-Asian
Description
Serve boiled rice, diced cucumbers, and rings of onion as a side dish.
Ingredients
- Onion 1 head
- Skin-On Chicken Breasts 3 pieces
- Mild Chili Spice 1 piece
- Turmeric a pinch
- Lemongrass 2 stalks
- Sugar a pinch
- Salt to taste
- Vegetable Oil 2 tablespoons
- Unsalted peanuts, shelled 5 oz
- Red Long Chili Peppers 2 pieces
- Garlic 4 cloves
- Shallot 4 pieces
- Toasted Cumin Seeds 1 tablespoon
- Grated Ginger Root 5 oz
- Olive Oil 2 tablespoons
- Tamarind Paste 2 tablespoons
Step-by-Step Guide
Step 1
Remove the tough leaves from the lemongrass. For the marinade, blend the red chili pepper, soft core of the lemongrass, turmeric, vegetable oil, salt, and sugar.
Step 2
Cut the chicken breast into cubes and pour the marinade over it. Let it marinate for 12 hours.
Step 3
For the sauce, roast the peanuts in a wok for a few minutes, remove the skins, and blend them. Separately, blend the cumin seeds, garlic, dried chili, shallots, and ginger. Sauté the resulting paste in olive oil for 5 minutes. Add the blended peanuts and tamarind paste. Stir for 2 minutes. Pour in 400 ml of water and simmer for 20 minutes, stirring regularly.
Step 4
Skewer the pieces of chicken breast onto sticks and grill in the oven for 5–6 minutes. Serve with the sauce.
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