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Monday, March 5, 2012

Mini oven-baked chicken skewers with satay sauce (Indonesian)

This is a super-fast and easy to make starter (or whole meal) you can just pop in the oven when you plan on serving it. Just marinate the skewers for a couple of hours in the fridge and then mix the sauce in a couple of minutes while you bake the meat. Easy as pie :). And delicious.
The satay sauce is a traditional Indonesian (and generally South-Asian) dip for marinated, skewered and grilled meat. It consists of coconut milk and peanut butter mixed in equal parts and seasoned with a bit of lemon, ginger, salt, pepper and various other spices, depending on the region. It may sound a bit weird, but it's truly delicious. Enjoy.

Last year: Peanut butter hot chocolate milk, Chicken with peanut butter sauce and Pigs in a blanket (British)

Ingredients (serves 4-6 as starter, 2 as main):

  • 300-400 g chicken breast fillet
  • 2 tablespoons cranberry juice
  • 2 tablespoons soy sauce
  • 2 tablespoons teriyaki sauce
  • 4 tablespoons creamy coconut milk
  • 4 tablespoons creamy peanut butter
  • 2-3 tablespoons lemon juice (optional)
  • 1/2 teaspoon salt
Cut the chicken meat into finger-sized pieces and drive short wooden skewers through them. Put them in a bowl or small dish, piled, and pour the cranberry juice, soy sauce and teriyaki sauce on them.

Let them marinate in the fridge for at least a couple of hours to overnight. When you want to serve them, just put them in the oven spread on a baking sheet (lined with baking paper, preferably) and bake for 15-20 minutes at 200-220 degrees C. Meanwhile, make the sauce. Mix the coconut milk with the peanut butter:

Also add the salt and the lemon juice (if you want, we skipped it for a richer sauce flavor, you should taste and then decide for yourself). Mix well and the sauce is ready. Serve with the freshly baked warm skewers. Dig in! :)

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