Wednesday, September 16, 2009

Chicken Satay

I had a mad craving for some aromatic chicken, so I made chicken satay for dinner. Let's get down to business.

Take 1 lbs of skinless and boneless chicken thighs, trim all fats.



Measure out 1 tbsp of caraway seeds and 1 tbsp of fennel seeds. You could always use coriander seeds instead of caraway seeds.



Roughly chop 3 cloves of garlic.



Slice 1/4 of a red onion. Look at my blue nail polish. Pretty, no?

Throw the fennel seeds and the caraway seeds into a food processor. Press that little button and grind the seeds to a powder if you'd like. I like to give it a few pulses so that some seeds are broken and some are just bruised.



Add the onions and garlic to the food processor. In my case, I have a mini chopper, which works fine and compact enough for my kitchen.

Add 1/2 a tbsp of turmeric with curry powder. You can omit the curry powder, but I find curry gives the chicken a special flavor. I bought my turmeric + curry powder already mixed (this can be bought at any Asian market).

Into the mini chopper, I also added 3 tbsp of brown sugar, 3 tbsp of fish sauce, 2 tbsp of water, 2 cm worth of chopped ginger, 2 tbsp of roughly chopped lemon grass, and 2 tbsp of vegetable oil.



Turn on the sucker until you get a well blended mixture.



Give the chicken a good rub down with 3/4 of the marinade. Cover and let it sit in the fridge for about 2 hours or at least 30 minutes.



Slice about 4 oz. of button mushrooms.



Mix the 1/4 of leftover marinade with the mushrooms. Delicious!

When the chicken is done chillaxing in the fridge, take them out and throw them on a grill. Grill for about 15 minutes on each side. Don't have a grill? No biggie. Lay them in single layer on an oven safe pan and turn the over on to 450 degrees F. Cook in oven for 30 minutes, flip chicken once (at the 15 minutes mark)

The mushrooms can be saute or if you're lazy like me, throw them into the oven with the chicken for 10 minutes.





How to eat:

- Lay chicken and mushrooms over a bed of rice.
- Enjoy the sweet aromas.
- Dig in with your choice of utensils or hands.

Note: Chicken can also be cut into strips and put on skewers before grilling. Meat on a stick is always appetizing.

Ingredients:
(Printable recipe)

1 lb of boneless skinless chicken thighs
1 tbsp fennel seeds
1 tbsp caraway seeds (or coriander)
1/2 tbsp turmeric powder
3 cloves of garlic
2 cm of fresh ginger
1/4 red onion
3 tbsp dark brown sugar
2 tbsp water
3 tbsp fish sauce
2 tbsp lemon grass (approximately 1 stalk)
2 tbsp vegetable oil

Directions:

Take 1 lbs of skinless and boneless chicken thighs, trim all fats.
Add 1 tbsp of caraway seeds and 1 tbsp of fennel seeds to a food processor and grind into a powder.
Roughly chop 3 cloves of garlic.
Slice 1/4 of a red onion.
Add the onions and garlic to the food processor.
Add turmeric, sugar, fish sauce, water, ginger, lemon grass and vegetable oil to food processor.
Blend well.
Give the chicken a good rub down with 3/4 of the marinade.
Cover and let it sit in the fridge for about 2 hours or at least 30 minutes.
Slice about 4 oz. of button mushrooms.
Mix the 1/4 of leftover marinade with the mushrooms.
Grill chicken for 15 minutes on each side after chicken is done marinating.
Saute mushrooms and serve with grilled chicken over a bed of rice.

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