Indonesian peanut chicken

Yield: 6 servings

Measure Ingredient
4 \N To 6 skinned and boned chicken breasts
3 tablespoons Olive oil
1 \N Clove garlic, minced
1 small Onion, minced
1 \N Inch piece ginger root, minced
1 cup Shelled, roasted, unsalted peanuts, pulverized in a
\N \N Blender or chopper
1 tablespoon Soy sauce
1 teaspoon Tumeric
\N \N Juice of 1 lime
3 \N Chili peppers or other hot peppers (minimum), minced
1 cup Water
1 large Onion, cut into rings
1 tablespoon Olive oil
\N \N Rice

Another satay recipe, but easier to make. But you do need a blender, a double boiler (or reasonable facsimile) and the driv- ing desire to cook the perfect meal for your loved-ones, to be honest, and to report all taxes.

1. Cut chicken into small cubes.

2. Saute chicken in oil until cooked. Remove from heat.

3. In a blender, put garlic etc. to water ingredients and set on "destroy." Blend until smooth.

4. Put mixture in double boiler, cover and cook till somewhat thickened (at least 20 minutes).

5. Slice remaining onion into rings; saute in remaining oil until translucent.

6. Make rice.

7. Mix chicken and sauce.

8. Serve over rice; place onion rings on top.

This dish should be spicey. If not, add more peppers the next time.

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