Asian: Satay 03 by Recipe Cottage

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	Satay 03

		Satehs with spicy peanut sauce 2 lbs boned chicken legs, thighs or breasts 6 tbsp oil 1 or 2 stalks lemongrass 3 large cloves garlic 1/2 tsp red pepper flakes or cayenne 2 tbsp curry powder 2 tsp brown sugar or honey 1/3 to 1/2 cup oil 1 1/2 cups chicken stock 1 1/2 cups coconut milk 6 shallots 3 large cloves garlic 1 or 2 stalks lemongrass 1 tsp curry powder 1/2 tsp red pepper flakes or cayenne peanuts or chunky peanut butter 5 bay leaves juice from 1 lemon fish sauce Blend oil, lemongrass, garlic, cayenne, curry and sugar in blender or food processor. Set aside. Bone chicken and cut into cubes around 1/2 inch on a side. Slide cubes onto soaked wooden or flat metal skewers. Load the satehs into a shallow bowl or baking dish. Cover with marinade. Let sit in fridge for 2-24 hours. To make peanut sauce, peel and chop lemongrass, shallots and garlic. The lemongrass should be chopped very finely. Heat oil in a skillet. When hot, saute the shallots, garlic, lemongrass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown. Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves. Simmer gently for a few minutes. Stir in coconut milk and about 2 tbsp ground peanuts or chunky peanut butter. Cook gently, stirring constantly, until hot but not quite bubbling. Adjust flavors to your satisfaction with hot pepper, fish sauce and/or peanut. Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat. Reheat gently when about to serve the satehs. Get your rice going, and start barbecuing or broiling the satehs. Stockpile them in a warm oven until all are done. Serve satehs with rice, both drenched in peanut sauce. Pass more peanut sauce around the table, along with a heat source for those who want more fire, such as vinegar/fish sauce/lime juice/fresh hot pepper/honey.