CHICKEN SATAY – DC CHALLENGE

What is it about food on a stick,
That makes us want our chops to lick?

An essential part of our global cuisine,
Passed down to us from a common gene.

Back to the times when skewers were swords,
Dipped into the fire by Eastern Lords.

Yakitori, brochette and shish kebab,
Satay with sauce with which to swab.

Along the Great Wall, it’s Chaunr they eat,
With fish, chicken and all sorts of meat.

South Africans too, they need not mope,
For Sosatie they eat by the Cape of Good Hope.

Turmeric, cumin, peppers and soy,
Flavors that bring our palates joy.

The sauces that pair are rich and exotic,
Some so good, an easy narcotic.

Grilled, broiled, fried in oil,
So simple there is no need to toil.

Fork and knife superfluous,
Hand and mouth are plenteous.

All of us enjoy this meal,
Offer it up and hearts will heal.

So join us all with stick in fist,
A common thread to coexist.

Thank you to Cuppy of Cuppylicious for this month’s recipe challenge. It was delicious!

SATAY MARINADE

1/2 small onion, chopped

2 garlic cloves, crushed

1 T ginger root, chopped

2 T lemon juice

1 T soy sauce

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. ground turmeric

2 T vegetable oil

Mix well. Cut chicken into chunks and cover with marinade. Chill for 2 hours. When done marinating, skewer the chicken and grill.

PEANUT SAUCE

3/4  cup coconut milk

4 T peanut butter

1 T lemon juice

1 T soy sauce

1 tsp. brown sugar

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1-2 dried red chilis, chopped

Mix dry ingredients in a bowl. Add soy sauce and lemon, mix well. Over low heat, combine coconut milk, peanut butter and soy/lemon seasoning mix. Mix well, stirring often.