Name: Satehs with Spicy Peanut Sauce
Ingredients: 2 lb Boned chicken legs, thighs or breasts; 6 tb Oil (canola, etc.); 2 Stalks lemon grass; 3 lg Juicy cloves garlic; 1/2 ts Red pepper flakes or cayenne; 2 tb Curry powder; 2 ts Brown sugar or honey; 1/2 c Oil (canola, peanut, etc); 1 1/2 c Chicken stock; 1 1/2 c Coconut milk; 6 Shallots; 3 lg Juicy cloves garlic; 2 Stalks lemon grass; 1 ts Curry powder; 1/2 ts Red pepper flakes or cayenne; Peanuts or chunky peanut butter; 5 Bay leaves; Juice from a lemon; Fish sauce

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Seafood			1	Servings

INGREDIENTS

2	lb	Boned chicken legs, thighs or breasts
6	tb	Oil (canola, etc.)
2		Stalks lemon grass
3	lg	Juicy cloves garlic
1/2	ts	Red pepper flakes or cayenne
2	tb	Curry powder
2	ts	Brown sugar or honey
1/2	c	Oil (canola, peanut, etc)
1 1/2	c	Chicken stock
1 1/2	c	Coconut milk
6		Shallots
3	lg	Juicy cloves garlic
2		Stalks lemon grass
1	ts	Curry powder
1/2	ts	Red pepper flakes or cayenne
		Peanuts or chunky peanut butter
5		Bay leaves
		Juice from a lemon
		Fish sauce

INSTRUCTIONS

MARINADE
PEANUT SAUCE
PROCEDURES
Prepare marinade 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.  (Make the satehs the right length for your bbq or
broiler.)
Load the satehs into a shallow bowl or baking dish. Slather with marinade.
Let sit in fridge for 2-24 hours.
To make peanut sauce, peel and chop lemon grass, shallots and garlic. The
lemon grass should be chopped very finely. Heat oil in a skillet. When hot,
saute the shallots, garlic, lemon grass, curry powder and pepper flakes or
cayenne for 2 or 3 minutes, until light brown. (Use hood fan - intense
fumes!)
Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce,
and bay leaves.  Simmer gently for a few minutes.
Now stir in coconut milk and about 2 tbsp ground peanuts or chunky peanut
butter.  Cook gently, stirring constantly, until hot but not quite bubbling
(coconut milk has a tendency to curdle if cooked too hot). TASTE IT. The
peanut flavor should be in there, but subtle. Adjust flavors to your
satisfaction with hot pepper, fish sauce and/or peanut until it's right on.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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