Sunday, June 29, 2014
It's been a week since I last completed a post, I've been busy, real busy but there also has been something inside me that's been holding back. I think a little time was needed from this space, to regroup and find my place, my voice. On Thursday I drove to Portland to pick up my husband at the airport. On the way the wind blew and the rain fell. There were drizzles and downpours and then steady rain. It was so wonderful, I had forgotten how much I love driving in the rain. The smells, the sights and sounds kept me on high alert, it was a good trip.
I prepared this chicken satay with coconut peanut sauce and coconut rice for one of my husband's first meals. I marinated the chicken about two hours before starting the grill for maximum flavor. The peanut sauce was quick to put together with just a hint of heat. The rice was a last minute addition, but by adding just a few ingredients, the dish became very aromatic with with great flavor.
Recipe adapted for marinade from Steamy Kitchen
2 garlic cloves (chopped)
1 teaspoon fresh ginger (grated)
1 teaspoon rice vinegar
1 tablespoon soy sauce
2 teaspoons brown sugar
1 tablespoon peanut butter
1/2 teaspoon peanut oil
1 to 1 1/2 pounds pounds chicken breast (cut thinly against the grain)
Coconut peanut butter sauce:
Recipe adapted slightly for peanut dipping sauce from Tyler Florence
1 cup smooth peanut butter
1/4 cup soy sauce
2 teaspoons chili paste
2 tablespoons brown sugar
2 limes (juiced)
1/2 cup coconut milk
1 cup brown basmati rice
1 14 ounce can light coconut milk
3/4 cup water
1 teaspoon salt,
3 scallions (sliced thinly)
1/4 cup roasted unsalted peanuts (chopped)
1 hand full roasted coconut flakes for garnish
In a food processor combine all marinade ingredients, process until smooth. Slice chicken breast against the grain into thin long strips. Add to marinade. Refrigerate 2 hours.
In the meantime prepare your sauce, combine peanut butter, soy sauce, chili paste, brown sugar and lime juice in food processor, puree to combine, while motor is running add coconut milk. Set aside. When ready to serve add to a small sauce pan heat until warm add water if too thick for desired consistency.
Next prepare the rice; add rice, coconut milk, water and salt, bring to a boil, reduce heat, cover and cook on low 25 to 30 minutes. Remove from heat, let sit covered for 10 minutes. When ready to serve add scallions, peanuts and roasted coconut.
Thread chicken pieces on skewers, I used metal, (if using wood, soak at least 30 minutes in water to prevent burning). Cook on grill 3 to 5 minutes on each side. Plate, adding rice, sauce and garnishes. Enjoy!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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