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Thai: Chicken Saté w/Spicy Mango Dip




Source of Recipe


CCA


List of Ingredients




4 boneless skinless chicken breast halves
1/4 cup chopped cashews
4 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/4 cup finely chopped onion
3 tablespoons vegetable oil
2 tablespoons tamarind paste or lime juice*
2 tablespoons soy sauce
4 teaspoons grated fresh ginger
1 tablespoon minced garlic
2 teaspoons sugar
2 teaspoons rice vinegar

----DIP----
1 mango, coarsely chopped
2 small red serrano chiles or 1 jalape-o chile, veins and seeds removed, chopped
3 tablespoons lime juice
2 tablespoons fish sauce**
2 teaspoons sugar
2 tablespoons chopped cilantro


Recipe



1. Soak 16 (8-inch) wooden skewers in cold water 20 minutes. Slice each chicken breast lengthwise into 4 strips; thread onto skewers. Place in shallow glass or ceramic baking dish.
2. Place cashews, coriander seeds and cumin seeds in small skillet. Cook over medium heat 3 to 4 minutes or until light brown and fragrant, stirring frequently. Cool. Place in food processor; pulse until coarsely ground. (A mortar and pestle also can be used.) Place in medium bowl; stir in all remaining chicken ingredients. Spoon mixture over both sides of chicken skewers; cover and refrigerate 30 to 60 minutes.
3. Meanwhile, place all dip ingredients except cilantro in food processor or blender; process until smooth. Stir in cilantro.
4. Heat grill. Remove skewers from marinade; discard marinade. Place skewers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 3 to 5 minutes or until no longer pink, turning once. Serve skewers with mango dip.
TIPS *Tamarind paste can be found in the Asian or Middle Eastern section of grocery stores or in specialty markets. Its sour taste is used as flavoring.

**Look for fish sauce in the Asian section of supermarkets.

YIELD: 4 servings

PER SERVING: 250 calories, 8 g total fat (1.5 g saturated fat), 28.5 g protein, 17 g carbohydrate, 75 mg cholesterol, 880 mg sodium, 2 g fiber