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Broiled Chicken Kebabs with Spicy cashew Sauce
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    Broiled Chicken Kebabs with Spicy cashew Sauce

  • 1 tablespoon peanut oil
  • 1 cup roasted, unsalted cashews or peanuts, finely ground
  • 3 minced garlic cloves, from 1 head of roasted garlic (see note below)
  • 1 shallot, roasted and minced (see note below)
  • 1 14 1/2 ounce yellow wax beans, including juice
  • 1 14 ounce can coconut milk (found in the Asian section in supermarkets)
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • Juice from 1/2 lemon
  • Salt and freshly ground pepper to taste
  • 3 chicken breasts, cut into 1-inch pieces (6-8 ounces per person)
  • 2 chopped scallions (green part only), for garnish
  • 6 skewers
  • For the sauce:
    Heat the peanut oil in a 10- or 11-inch saute pan over medium-high heat. Saute the chopped nuts, garlic, and shallot until the nuts begin to soften, about 5 minutes, stirring often. Add the beans, turn the heat up to high, and bring to boil, stirring occasionally.

    Continue to boil for 2 to 3 minutes until the mixture is thick.

    Puree the mixture in a food processor until completely smooth. Return the sauce to the pan, reduce the heat to low, and stir in 1 cup of the coconut milk, cayenne, turmeric, and lemon juice. Add salt and pepper to taste. Use the remaining coconut milk to thin the sauce, as needed.

    Makes 2 cups.

    For the kebabs:
    Arrange the chicken pieces on the skewers. Season with salt and pepper. Remove 1/2 cup of the sauce and brush over the kebabs. Preheat the broiler. Broil until the chicken is cooked through, about 5 minutes per side. Serve the kebabs garnished with the chopped scallion and the remaining warm sauce.

    Serves 6.

    Note: To roast the garlic and shallot, preheat the oven to 400 degrees. In a small baking dish, toss one head of unpeeled garlic and the unpeeled shallot (tops sliced off both) with 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Bake, uncovered, 20 to 25 minutes, until the garlic and shallot feel soft when lightly pressed. The extra roasted garlic will keep up to 1 week in the refrigerator.

    From:   Sophie Grigson's Meat Course, Network/BBC Books, London, 1995.
    Posted By:   Iain Noble
    Post Date:   Tue, 29 Jul 1997



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