I did a fridge clean out yesterday and realized I had some pretty good ingredients that I could use up for a nice dinner. This looks like a strange combination and it probably is, but it works. It was terrific! This is a perfect dish for the NFL playoffs this weekend. GO NINERS!
Chicken Satay with Peanut Sauce and Fried Pickles
Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup soy sauce
2 teaspoons red chili paste
2 tablespoons dark brown sugar
1 teaspoon curry powder
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Marinade:
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
The Cook:
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling.
Place a grill pan over medium heat (or cook on your BBQ grill) and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce:
Combine the peanut butter, soy sauce, red chili paste, curry powder, brown sugar, and lime juice in a food processor or blender.
Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it.
Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Fried Pickles
Beat 1 egg, 3/4 cup milk and a pinch of cayenne. Place 1/4 cup cornstarch in a shallow dish. In another dish, mix 1/2 cup each cornstarch and cornmeal with 2 tablespoons chopped dill, 2 teaspoons paprika, and salt and pepper.
Dip about 3 dozen cold pickle slices in the plain cornstarch, then the egg wash, then the cornmeal mixture. Deep fry in 375 degrees oil until golden, about 3 minutes.
Drain on paper towels and serve with ranch dressing or the peanut sauce.