This post is also available in: Spanish

chicken satay

In September this year, Chinois restaurant in the Marina Casa de Campo hosted a series of ‘Thai Nights’ – which were very successful and hugely popular with all the Casa de Campo residents and visitors who attended.

Here Susanna Joa, owner of Chinois, shares with us the recipe for the Chicken Satay with Peanut Sauce, which was part of the Thai Menu:

Chicken Satay with Peanut Sauce

Ingredients:
500g of chicken thigh
1 sliced onion
2 thyme stems, sliced
4 cloves of garlic
2 sliced red chilis
2 teaspoons of powdered cilantro
2 teaspoons of powdered cumin
½ teaspoon of salt
One teaspoon of soy sauce
60ml cooking oil
1 teaspoon black sugar
1 sliced cucumber

For the Peanut Sauce:
125g peanut butter
250g coconut milk
125ml water
1-2 teaspoons of sweet chili sauce
1 teaspoon of soy sauce
2 teaspoons of lemon juice

Instructions:
1- Wet 20 wooden skewers in cold water for 30 minutes. Cut the chicken in flat slices of 6cm long and 2cm wide. Put one slice of chicken onto each skewer and stretch the slice along the skewer.
2- Crush and mix the onion, garlic, chilis, cilantro, cumin, salt and the soy sauce in the food processor, in short pulses, until the mix is even, adding some cooking oil to make the process easier. Spread the mix over the chicken, put in a Tupperware container and leave to rest in the fridge for 30 minutes.
3- For the peanut sauce, mix and cook over a low heat all of the ingredients in a thick-bottomed casserole, until the mix starts to boil; then remove from the heat. The mix will thicken after a while.
4- Heat a pan with the remaining cooking oil. Cook the chicken for 2-3 minutes each side, spraying it with some oil and brown sugar. Serve with the peanut sauce and decorate with cucumber slices.

Sounds delicious – and not too complicated to tackle yourselves! If you have a go at this recipe, be sure to take a photo of your creation – to send to us!

Here is the recipe in Spanish – for those of you who feel more comfortable cooking from in Spanish and for those of you who have a Dominican cook (wink wink!):

SATAY DE POLLO CON SALSA DE MANI

INGREDIENTES:
500 G DE FILETE DE MUSLO DE POLLO
1 CEBOLLA PICADA
2 TALLOS DE LIMONCILLO, SOLO LA PARTE BLANCA, EN RODAJAS BIEN FINAS
4 DIENTES DE AJO
2 CHILES ROJOS PICADOS
2 CUCHARADITA DE CILANTRO MOLIDO
1 CUCHARADITA DE COMINO MOLIDO
½ CUCHARADITA DE SAL
1 CUCHARADITA DE SALSA DE SOYA
60 ML DE ACEITE
1 CUCHARADA DE AZUCAR MORENO
PEPINO EN RODAJAS Y MANI TOSTADO NATURAL PICADITOS-GUARNICION-

SALSA DE MANI:
125 G DE MANTEQUILLA DE MANI
250 ML DE LECHE DE COCO
125 ML DE AGUA
1-2 CUCARADITA DE SALSA DE CHILE DULCE
1 CUCHARADA DE SOYA
2 CUCHARADITA DE ZUMO DE LIMA

PREPARACION
1-REMOJE 20 BROQUETAS DE MADERA EN AGUA FRIA POR 30 MINUTOS. CORTE EL POLLO EN TIRAS GRUESAS Y PLANAS DE 6 CM DE LARGO Y 2 CM DE ANCHO. ENSARTE 1 TIRA DE POLLO ENC ADA BROQUETA Y ESTIRELA A LO LARGO DE LA MISMA.
2 – TRITURE LA CEBOLLA, LA HIERBA LIMONCILLO, EL AJOJ, LOS CHILES, EL CILANTRO , EL COMINO, LA SAL Y LA SALSA DE SOYA ENN EL ROBOT, EN ACOMETIDAS CORTAS, HASTA OBTENER UNA MEZCLA HOMOGENEA, AÑADIENDO UN POCO DE ACEITE PARA FACILITAR EL PROCESO. EXTIENDA LA PASTA SOBRE EL POLLO, TAPELO Y DEJELO REPOSAR EN LA NEVERA POR 30 MINUTOS.
3 – PARA LA SALSA DE MANI, MEZCLE TODOS LOS INGREDIENTES ENUNA CECERLOA DE FONDO GRUESO Y CUEZALOS A FUEGO LENTO, HASTA QUE HIERVAN. RETIRE DEL FUEGO LENTO. LA SALSA ESPESARA AL REPOSAR.
4- CALIENTE UNA PLANCHA Y UNTELA CON EL ACEITE RESTANTE. CUEZA EL POLLO DE 2 A 3 MINUTOS POR LADO, ROCIANDOLO CON UN POCO DE ACEITE Y AZUCAR MORENO(ASI SE OBTIENE UN SABOR Y COLOR DELICICIOSO) . SIRVALO RECUBIERTO CON LA SALSA DE MANI Y DECORADO CON RODAJAS DE PIPINO Y MANIES PICADOS. SIRVA EL RESTO DE LA MEZCLA COMO SALSA DE ACOMPAÑAMIENTO.

Many thanks to Susana Joa, who provided the recipe and to Hanna Cruz, who translated it into English for us!