- Cook Time
- Prep Time
- 8 ServingsServings
- 1 stalk lemon grass, finely chopped
- 2 tablespoons canola or vegetable oil
- 1 teaspoon sugar
- 1 Teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 8 shallots, chopped
- 3 pounds skinless, boneless chicken thighs, cubedSauce
- 2 stalks lemon grass
- 2- inch piece ginger, peeled and coarsely chopped
- 2 teaspoons canola or vegetable oil
- 1 medium red onion, minced
- 1 cup tamarind juice or apple juice
- 1 cup Sugar
- 2 tablespoons crushed red pepper flakes
- 12 ounces hazelnuts, roasted, peeled and finely chopped
- Salt to taste
1 Marinate the chicken:
2 Stir together the lemon grass and oil and set aside.
3 Put the sugar, cumin, coriander, turmeric, cinnamon and shallots into the food processor and process until a paste forms.
4 Transfer the paste to a large zipper lock bag and add the chicken. Move the chicken around in the bag to coat it evenly. Seal and refrigerate for at least 30 minutes a
5 Prepare the sauce:
6 Put the lemon grass and ginger into the food processor and process until very finely crushed. If needed, add some of the tama
7 rind juice, up to 2 tablespoons.
8 Simmer 5 minutes. Stir in the hazelnuts and simmer 5 more minutes. Season to taste with salt and set aside until ready to serve.
9 Prepare the chicken:
10 Preheat oven broiler to 500 F. Thread the chicken pieces onto 8 skewers. Brush the chicken with the lemon grass-infused oil. Broil chicken until firm and cooked through, about 8-10 minutes or, to bake them, coat a large sheetpan with cooking spray, set satays on pan and bake about 15 minutes at 375
Source: National Chicken Council