Updated Nov 24, 2014Chatelaine
onion, finely chopped
large garlic cloves, minced
smooth or crunchy peanut butter
hot sauce, such as Dan T's Spiced Cayenne Sauce
finely chopped fresh coriander, optional
skinless, boneless chicken breasts
lime juice, or lemon juice, about 1/2 a lime
ground cumin, optional
- Heat vegetable oil in a large frying pan set over medium-high heat. Add onion and garlic. Cook, uncovered and stirring often, until golden brown at edges, from 4 to 5 minutes. Add broth, peanut butter and 1 tablespoon hot sauce. Taste and add more hot sauce, if you wish. Bring to a boil, then reduce heat. Simmer, uncovered and stirring often, about 5 minutes. Remove from heat. Stir in coriander. Cool, then serve at room temperature. Or store, covered, in the refrigerator for 1 week.
- Cut chicken into bite-size cubes. Heat olive oil in a large frying pan set over medium-high heat. Add all of chicken. Sauté, stirring often, from 6 to 8 minutes. Meanwhile, stir lime juice with 1 teaspoon hot sauce, salt and cumin. Pour over cooked chicken and stir about 1 minute. Place pieces on skewers. You will need about 24 skewers. Serve with dipping sauce.
Therese Taylor uses generous splashes of her Dan T’s Inferno hot sauce here.