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.
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