INGREDIENTS:
- 1/3 cup unsalted dry-roasted peanuts
- 1 tablespoon toasted cumin seeds
- 2 tablespoons fresh lime juice (~2 limes)
- 1 tablespoon dark sesame oil
- 1/2 teaspoon ground coriander
- 2 garlic cloves
- 1 shallot, peeled
- 1/3 cup light coconut milk
- 3 tablespoons brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1/4 teaspoon ground turmeric
- 1 serrano chile, stem removed
- 4 skinless, boneless chicken breasts, cut into bite sized pieces
- 1/2 teaspoon salt
Note: this recipe has to marinate for an hour so plan accordingly.
INSTRUCTIONS:
- Lightly toast your cumin seeds over medium heat until fragrant (1-2 minutes). Add the peanuts, cumin seeds, lime juice, sesame oil, ground coriander, garlic cloves, and shallot to a food processor and process until smooth.
- Add the coconut milk, brown sugar, peeled fresh ginger, turmeric and serrano chile and process until smooth. (Smooth here is relative)
- Add the peanut mixture to a large bowl and add the chicken, tossing to coat. Seal with plastic wrap and refrigerate for 1 hour, tossing ingredients after 30 minutes. (You can also do all of the above steps the morning of and just toss ingredients when you get home).
- Thirty minutes prior to eating, add 8 6-inch skewers to a cookie sheet with sides filled with water. When ready to cook, preheat your grill to medium-high.
- Remove the chicken from the bag and discard the marinade. Remove the skewers from the cookie sheet and discard the water. Thread the chicken onto the soaked skewers and sprinkle evenly with salt.
- Grill for 6 minutes on each side or until chicken is cooked through.
- Serve with a side of brown rice.
Source: I Can Cook That
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