Chicken Satay With Peanut Sauce

Ingredients 20 pieces               Chicken on sticks For the marinade: 1 tsp                        Ground cinnamon 2 tsp                        Ground coriander 2 tsp                        Sugar 1 tsp                        Salt 2 tsp                        Turmeric powder 1/2 cup                    Shallot, chopped 2 stalks                   Lemongrass, finely chopped 1 cup                       Coconut milk 1/4 cup                    Magnoli Nutri-Oil For the peanut sauce: 1/3 cup                    Magnolia Nutri-Oil 3 tbsp                      Achuete seeds 3 tbsp                      Red onion, minced 1 1/2 tsp                  Garlic, minced 1/3 cup                    Peanut butter 2 1/2 cup                 Coconut milk 1 1/2 tbsp                Soy sauce 1/2 tsp                     Ground turmeric 1/4 tsp                     Cayenne pepper PRINT

Procedure In a bowl, combine all marinade ingredients. Place chicken skewers in a GLAD plastic re-sealable bag, then pour in all the marinade. Seal the bag and gently massage so the marinade will completely blend with the chicken. Marinate for at least 1 hour. While marinating the chicken, prepare the peanut sauce. Heat oil in a pan and add the achuete seeds until oil turns color orange. Remove seeds and discard. Using the same oil, sauté the onions until slightly translucent. Add the garlic and continue to sauté for another 3-4 minutes. Stir in the peanut butter, coconut milk and soy sauce. Add turmeric and cayenne pepper. Mix well until a smooth consistency is achieved. Allow to simmer for another 5 minutes and remove from heat; set aside. Remove chicken skewers from the bag and cook in a grill pan over medium heat. Use peanut sauce to baste chicken skewers from time to time while grilling.