Chicken Thighs With Satay Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is from Barbara Kafka's Microwave Gourmet cookbook. Everybody in the family loves it. Ingredients:
4 lbs boneless skinless chicken thighs |
3 tablespoons tamari |
2 tablespoons fresh lime juice |
12 cloves garlic, smashed and peeled |
1/2 teaspoon ground cumin |
8 slices fresh ginger (quarter-size) |
1/4 cup chicken broth |
1/2 cup tamari |
1/3 cup sugar |
1/2 teaspoon five-spice powder |
6 cloves garlic, smashed and peeled |
6 red pepper pods (crushed to about 2 tsp) or 1/2 teaspoon red pepper flakes, to taste |
1/3 cup smooth peanut butter |
2 tablespoons fresh lime juice |
Directions:
1. For the chicken marinade, combine all ingredients in a bowl large enough to hold the chicken, or use a ziploc bag.
2. Marinate for at least several hours or overnight.
3. Cook as desired, bake or grill until done.
4. Usually about 1/2 hour at 350 degrees. The marinade and sauce make enough for 4 lbs of chicken parts. If you are baking this much chicken, you will need to adjust the cooking time. I (TCookie) usually am only cooking about 2 lbs.
5. (I don't cook mine in the microwave. Sorry, Barbara).
6. For the Satay, combine broth, soy, sugar, five-spice powder, garlic and pepper in a 4 cup Pyrex measuring cup.
7. Cover tightly with plastic wrap and cook at full power for 3 minutes.
8. Remove from oven.
9. Pierce plastic and let cool for 5 minutes.
10. Uncover and whisk in the peanut butter and lime juice.
11. Serve with cooked, marinated chicken.
|
|