Peanut-coconut chicken

This dish comes together quickly and is a nice change from more ordinary chicken recipes. I think of it as showing an African influence. Serve on basmati rice and pass chopped cilantro and/or scallions at the table.

Before cooking, have about 20-6 inch wooden skewers soaking in water for at least an hour.

  • 6 boned, skinned chicken thighs cut into 1 inch chunks
  • 1 tennis ball-sized onion, peeled and cut in chunks
  • 1/2 c unsweetened coconut milk
  • 3 TB natural (unsweetened) peanut butter
  • 2 TB tomato paste
  • 1 TB oil
  • 2 tsp ground cumin
  • 1/4 – 1/2 tsp cayenne pepper
  • 1/2 tsp powdered ginger
  • 1/2 tsp salt

Put all ingredients except the chicken in a food processor and zap to a paste. Put in a bowl with the chicken, mix well, and refrigerate for at least an hour. Thread a couple of chunks of chicken onto each skewer. Cook over a grill or under a broiler, turning as needed, until cooked thru and lightly charred–10 to 15 minutes. Serve immediately.

Note: you may be tempted to pass excess marinade at the table, but don’t. It has been in contact with raw chicken and is uncooked, so is not safe.

Explore posts in the same categories: Ethnic, Grilling, Poultry

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