Name Chicken Satay

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Chicken-SatayIngredients:
* 4 large boneless, skinless chicken breasts
* 150 ml (1/4 pint) soy sauce
* 2 tablespoons soft dark brown sugar
* 4 tablespoons black treacle
* 2 large garlic cloves, crushed
* grated rind of 1 lemon
* 3 tablespoons lemon juice
* 2.5 cm (1 inch) piece fresh root ginger, peeled and grated

Sauce:
* 250 g (8 oz) dry roast peanuts, or salted peanuts, well rinsed and drained
* 2 large garlic cloves, halved
* 3 dried red chillies, deseeded and crumbled
* 1 onion, coarsely chopped
* 1 teaspoon salt
* 4 tablespoons groundnut oil
* 100 ml (3 1/2 fl oz) chicken stock
* 1 tablespoon soft dark brown sugar
* 2 tablespoons soy sauce
* 2 tablespoons lime juice

1. Chop the chicken breasts into 2.5 cm (1 inch) chunks and then thread them on to bamboo skewers. Lay the skewers in a long shallow dish.
2. Mix together the soy sauce, sugar, treacle, garlic, lemon rind and juice and the ginger, stirring thoroughly, and then pour over the chicken skewers. Turn the skewers to coat all the meat. Cover and then leave for 1 hour in the refrigerator or a cool place, turning the meat 2-3 times.
3. To make the satay sauce, put the peanuts in a grinder and grind them finely. Transfer to a food processor and add the garlic, chillies, onion, salt and half of the groundnut oil, and blend to a thick puree, adding 1 tablespoon of the chicken stock if needed to make it blend easily.
4. Heat the remaining oil in a small saucepan, pour in the puree and cook gently for 3-4 minutes, stirring constantly. Add the chicken stock, bring to the boil, then lower the heat and simmer gently for 5-10 minutes until the sauce is very thick and smooth.
5. Remove from the heat and stir in the sugar, soy sauce and lime juice, mixing well. Keep the peanut sauce warm on the side of the coals while cooking the chicken.
6. Place the skewers on the oiled grill of a preheated barbecue for 5-6 minutes, turning constantly and basting with the marinade. Serve the satays with the sauce.

Serves: 4

Variation:
Beef satay can be made in a similar way, using 750 g (1 1/2 lb) rump or sirloin steak, cut into bite-sized cubes. Add 2 small green chillies, deseeded and finely chopped, to the marinade and substitute 135 ml (4 1/2 fl oz) thick coconut milk for the chicken stock in the peanut sauce. Reduce the dried chilli quantity by half.

Note: The satays should be served with skewers of alternating cucumber and onion chunks. The skewers can be prepared up to 12 hours in advance, covered and kept chilled. Bring to room temperature before cooking. The sauce can be prepared up to 24 hours in advance and reheated just before cooking the skewers.

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