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Chicken Satay

 4 skinless, boneless chicken breast halves
 1/2 teaspoon ground cinnamon
 1/2 teaspoon turmeric
 1 teaspoon ground cumin
 1 teaspoon ground coriander
 1 teaspoon sugar
 2 tablespoons salted, roasted peanuts
 1/4 cup peanut oil
 6 scallions, trimmed
 Zest of lemon, removed in strips

1. Cut chicken breast halves lengthwise into long strips, about 5 from each. Place in a
freezer storage bag, and set aside.

2. In a food processor, combine all remaining ingredients. Process to make a smooth paste.
Add to bag of chicken, seal bag, and mix well so that chicken is well coated. Refrigerate for
at least 2 hours, preferably overnight.

3. About an hour before cooking, soak 10 bamboo skewers in water. Heat a grill or broiler.
Thread two long strips of chicken onto each skewer. Grill or broil until lightly browned and
crisp on edges. Yield: 10 skewers.