- 1/3 cup unsalted, dry-roasted peanuts
- 2 cups water
- 2 tablespoons tamarind concentrate
- 1 tablespoon vegetable oil
- 1/4 cup chopped shallots
- 2 tablespoons finely chopped peeled fresh lemon grass
- 1/2 teaspoon crushed red pepper
- 1 garlic clove, chopped
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 pound skinned, boned chicken breast halves
- Cooking spray
- 1 cup hot cooked rice
- 1/2 cup chopped cucumber
- 4 teaspoons chopped fresh cilantro
- Fresh pineapple (optional)
- calories 361
- caloriesfromfat 32 %
- fat 12.7 g
- satfat 2.3 g
- monofat 5 g
- polyfat 4.5 g
- protein 31.3 g
- carbohydrate 30.5 g
- fiber 1.9 g
- cholesterol 72 mg
- iron 1.9 mg
- sodium 362 mg
- calcium 42 mg
How to Make It
Place peanuts in a food processor, and process until ground. Spoon into a bowl, and set aside.
Combine water and tamarind concentrate in a saucepan; stir well. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat; let stand 20 minutes. Drain mixture in a sieve over a bowl, and discard pulp.
Heat oil in a medium saucepan over medium heat. Add shallots, lemon grass, red pepper, and garlic; saute 1 minute or until tender. Stir in ground peanuts, tamarind mixture, sugar, and salt. Bring to a boil; cook 17 minutes or until the mixture is reduced by half. Drain sauce in a sieve over a bowl; discard pulp.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet. Remove plastic wrap; cut chicken into 3/4-inch-wide strips. Combine 3 tablespoons tamarind sauce and chicken strips in a heavy-duty zip-top plastic bag. Seal; marinate in refrigerator 1 hour. Remove chicken from bag; discard marinade.
Loosely thread chicken strips onto each of 8 (8-inch) skewers. Prepare the grillor broiler. Place the skewers on a grill rack or broiler pan coated with cooking spray, and cook 5 minutes on each side or until done. Serve skewers with remaining tamarind sauce and rice. Top with cucumber and cilantro; garnish with pineapple, if desired.
2 skewers, 1/4 cup sauce, 1/4 cup rice, 2 tablespoons cucumber, and 1 teaspoon cilantro.