Indonesian chicken satay with peanut sauce

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Ingredients

Chicken

2 pounds boneless chicken breast

32 12-inch bamboo skewers

Marinade

4 teaspoons coriander seeds

4 teaspoons cumin seeds

4 garlic cloves, finely minced

1/4 cup brown sugar

1/4 cup fish sauce

3/4 cup tamarind sauce

1/4 cup peanut oil

Peanut dipping sauce

1/2 cup peanut oil

1/2 cup raw peanuts

2 fresh Serrano or Fresno peppers, seeded, minced

2 tablespoons ginger, minced

4 garlic cloves, minced

1/3 cup rich unsweetened coconut milk

1 teaspoon dark soya sauce

1 tablespoon fish sauce

1 teaspoon sugar

1 tablespoon lime juice

1 teaspoon kosher salt

1/2 cup cilantro, chopped

Preparation

For skewers, cut chicken into 1-ounce strips (across the grain) and thread each onto a skewer. In small skillet over medium high heat, toast spices until fragrant, then grind to coarse powder in spice grinder. In medium bowl, combine spices with garlic, brown sugar, fish sauce, tamarind sauce, and peanut oil. In glass baking dish, dredge skewered chicken with marinade and chill 1 hour, turning from time to time. Preheat grill to medium-high heat, and grill satays about 1 minute per side; do not overcook. Remove from heat and serve with peanut sauce.