Pineapple Chicken Satay With Sunshine Sauce

Description

Source: COOK COLOR - MARIA ZIZKA

Bottled sunshine—in the form of a honeyed, spiced sauce. Half of the sauce is used to marinate chicken and pineapple, and the other half becomes a dip for the satay. To make a vegetarian version, simply swap the meat for extra-firm tofu cubes.

Ingredients

• 2 lemongrass stalks
• 1 (13.5-ounce/400 ml) can full-fat coconut milk
• ¼ cup (85 g) honey
• ¼ cup (60 ml) fresh lime juice
• 1 shallot, chopped
• 3 garlic cloves, chopped
• 1 (2-inch/5 cm) piece fresh ginger, peeled and chopped
• 1 tablespoon ground turmeric
• 1 tablespoon vegetable oil
• ¼ cup (70 g) tahini
• Fine sea salt
• 1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 pineapple, peeled, cored, and cut into ½-inch (1.5 cm) cubes

Directions

1. Soak eighteen 6-inch (15 cm) bamboo skewers in cool water for at least 15 minutes.
2. Line a rimmed baking sheet with aluminum foil.
3. Meanwhile, trim off and discard all but the bottom few inches of the lemongrass stalks.
4. Peel away the tough green layers until you reach the softer purple-white interior.
5. Chop this coarsely and place it in a small saucepan.
6. Pour in the coconut milk and bring to a boil, then remove from the heat and let steep for 10 minutes.
7. Transfer the lemongrass–coconut milk to a blender and add the honey, lime juice, shallot, garlic, ginger, turmeric, and vegetable oil.
8. Blend until smooth.
9. Pour all but about ½ cup (120 ml) of the mixture into a large bowl.
10. Add the tahini to the aromatic mixture remaining in the blender and blend until smooth.
11. Taste the sauce and season with salt, then set aside for serving.
12. Add the chicken, pineapple, and 1 teaspoon salt to the aromatic mixture in the large bowl and mix well.
13. Cover and let marinate at room temperature for 30 minutes or in the refrigerator for up to 2 days.
14. Heat a charcoal grill or oven broiler to high.
15. Thread the chicken and pineapple onto the skewers, alternating chicken and pineapple, and place the skewers on the prepared baking sheet.
16. Discard the marinade.
17. Grill or place under the broiler until the chicken is cooked through, 5 to 10 minutes per side.
18. Serve with the sunshine sauce for dipping.

Yield: Serves 6