Recipe - Chicken Sat=82 With Peanut Sauce

MARINADE
1 tablespoon Light brown sugar
1 tablespoon Curry powder
2 tablespoon Crunchy peanut butter
One half cup Soy sauce
One half cup Freshly squeezed lime juice
2 Garlic cloves, minced
Crushed dried chile peppers

6 Chicken breast halves,
=FFboned, skinned, and cut
=FFinto 1/2" wide strips

PEANUT SAUCE
2/3 cup Crunchy peanut butter
1 One half cup Coconut milk, unsweetened
One fourth cup Freshly squeezed lemon juice
2 tablespoon Soy sauce
2 tablespoon Molasses (or brown sugar)
1 teaspoon Fresh ginger root, grated
4 Garlic cloves, minced
One fourth cup Chicken broth
One fourth cup Heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs

To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and let marinate in the
refrigerator at least 2 hours, although overnight is preferable. Make the
peanut sauce by combining the next 7 ingredients (peanut butter through
garlic) in a saucepan. Season to taste with cayenne pepper. Cook over
moderate heat, stirring constantly, until the sauce is as thick as heavy
cream (about 15 minutes). Transfer to a food processor or blender and
pur=82e briefly. Add chicken broth and cream and blend until smooth. This
mixture can be made several hours ahead and stored in the refrigerator.
Bring to room temperature before serving. Prepare moderatehot charcoal
coals or preheat a broiler. Cook the skewered chicken, turning several
times and basting with the marinade, until crispy on the outside but still
moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime
zest and garnish with cilantro leaves. Serve with the peanut sauce for
dipping.
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Feb 22, 98