Recipe - Indonesian Peanut Chicken

4 To 6 skinned and boned
chicken breasts
3 tablespoon Olive oil
1 Clove garlic, minced
1 small Onion, minced
1 Inch piece ginger root,
minced
1 cup Shelled, roasted, unsalted
peanuts, pulverized in a
Blender or chopper
1 tablespoon Soy sauce
1 teaspoon Tumeric
Juice of 1 lime
3 Chili peppers or other hot
peppers (minimum), minced
1 cup Water
1 lg Onion, cut into rings
1 tablespoon Olive oil
Rice

Another satay recipe, but easier to make. But you do need a blender, a
double boiler (or reasonable facsimile) and the driv ing desire to cook
the perfect meal for your lovedones, to be honest, and to report all
taxes.

1. Cut chicken into small cubes.

2. Saute chicken in oil until cooked. Remove from heat.

3. In a blender, put garlic etc. to water ingredients and set on "destroy."
Blend until smooth.

4. Put mixture in double boiler, cover and cook till somewhat thickened (at
least 20 minutes).

5. Slice remaining onion into rings; saute in remaining oil until
translucent.

6. Make rice.

7. Mix chicken and sauce.

8. Serve over rice; place onion rings on top.

This dish should be spicey. If not, add more peppers the next time.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini