INGREDIENTS

INSTRUCTIONS

In a skillet or wok, brown 3/4 of the onion and the chicken in hot oil
until lightly browned.
Throw the rest of the onion and all remaining ingredients into a food
processor. Process until smooth.
Transfer to a double boiler and cook over steadily boiling water for
approximately 20 minutes, stirring occasionally.   This will thicken the
mixture to the consistency and color of grainy mustard.
To serve, lay down a bed of steamed rice, then layer chicken, onions, and
spoon satay sauce over the top.
Notes: Here's one called Chicken Satay. I originally got it from some kind
of low-fat recipe book, but I lost the original and can't for the life of
me find the book again. I can pretty much make it in my sleep by now.
Anyway, here it is the way I remember it.
Since this dish has it's origins in Thai cooking, thai peppers would be
most appropriate, I don't normally have access to them, but often use 3-4
dried Charleston Hots that I still have from last year, a couple of habs,
or if all else fails, a good dollop of red pepper flakes. Adjust to your
own taste.
Although the recipe specifies chicken breasts, its absolutely delicious on
just about any part of the chicken. My favorite method is to cook a large
turkey, make a double or triple batch of satay sauce, and feast for several
days on leftovers.
The tumeric will turn everything it touches bright yellow, especially
plastic utensils and light countertops. Be careful.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”