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Balinese Chicken Satay

  • servings: 4

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Ingredients

  • 6 shallots, peeled and minced
  • 3 cloves garlic, minced
  • 2 fresh red chile peppers, stems removed and coarsely chopped
  • 2 tablespoons minced lemongrass
  • 1 teaspoon fresh turmeric, coarsely chopped
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • Pinch of ground nutmeg
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1/4 teaspoon coarse salt, plus more to taste
  • 1/2 teaspoon dried shrimp paste
  • 1/4 teaspoon sugar
  • 1 pound uncooked light and dark chicken meat, minced
  • 1 tablespoon grated coconut
  • 2 fresh lime leaves, finely chopped
  • 1 medium cucumber, peeled and sliced, for garnish
  • 1 red onion, peeled and sliced into rings, for garnish
  • 1/4 pound jicama, peeled and cut into matchsticks, for garnish
  • 12 pieces pickled garlic, for garnish
  • 4 leaves escarole or frisee, for garnish
  • Satay Peanut Sauce

Directions

  1. Step 1

    Make the spice paste: Place shallots, minced garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree until a rough paste forms.

  2. Step 2

    In a large bowl, mix the spice paste with minced chicken, grated coconut, and lime leaves.

  3. Step 3

    Heat a grill or grill pan to hot. Mold approximately 1 1/2 ounces chicken mixture on the end of a wooden skewer, and grill until cooked through, 2 to 3 minutes per side. Taste for seasoning, and adjust the chicken mixture with salt and pepper as necessary.

  4. Step 4

    Place remaining chicken mixture on ends of skewers, and grill.

  5. Step 5

    To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side.

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