Chicken Saté

Tamarind concentrate is available as a paste or pulp, usually in a sticky, semidry block. Steep it in boiling water to extract the tart, flavorful juice; the remaining fibrous part should be discarded. You can use dark molasses and lime juice as a substitute.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 32%
  • Fat: 12.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 4.5g
  • Protein: 31.3g
  • Carbohydrate: 30.5g
  • Fiber: 1.9g
  • Cholesterol: 72mg
  • Iron: 1.9mg
  • Sodium: 362mg
  • Calcium: 42mg

Ingredients

  • 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)

Preparation

  1. Place peanuts in a food processor, and process until ground. Spoon into a bowl, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 2 skewers, 1/4 cup sauce, 1/4 cup rice, 2 tablespoons cucumber, and 1 teaspoon cilantro.
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