Preparation

• 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 a5 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 tama7 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