Pupus (appetizers)

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Holly’s Chicken Satay with Spicy Orange Peanut Sauce

I originally wrote this delicious recipe in 2002 for a cookbook that I created for Petaluma Poultry Processors, the manufacturer of “Rocky the Range Chicken and Rosie the Range Hen”. It has been a favorite of my family ever since.

Serves 8–10 as an appetizer, 6 as a main course.
Suggested wine: Syrah
Note: Marinate and skewer the satay’s up to two days in advance. Can be frozen raw, defrosted in the refrigerator then grilled just before serving. Or, grill up to two days advance and either freeze the cooked meat for a later party, or reheat in the oven to serve warm, or serve at room temperature.

8 boneless, skinless chicken thighs
2 navel oranges, each cut into 16 (¼” thick) triangles
32 wooden skewers soaked in water at least 20 minutes

Marinade:
1 tsp. fresh pressed garlic
2 Tbsp. soy sauce
2 Tbsp. peanut oil
2 Tbsp. orange juice

Orange Peanut Sauce:
1 Tbsp. peanut oil
1 Tbsp. pressed fresh garlic
2 tsp. grated fresh ginger
½ cup finely chopped onion
½ tsp. ground coriander
1 ½ cups orange juice
2/3 cup chunky peanut butter
1 Tbsp. soy sauce
1–2 tsp. hot sauce

Preheat grill: to medium high heat.

Marinate chicken: Rinse thighs and pat dry. Flatten each thigh on a cutting board; slice into 4 pieces (along grain). Whisk together marinade ingredients. Fold chicken into marinade. Cover and refrigerate for 20 minutes to an hour.

Prepare sauce: In a non-stick pan, heat oil over medium high heat until surface shimmers. Sauté garlic, ginger and onion 5-6 minutes, until onions are transparent and slightly browned. Stir in coriander, orange juice and peanut butter. Bring to a simmer and cook an additional 1–2 minutes until thickened. Stir in soy sauce and hot sauce to taste. Cover and set aside. If sauce becomes too thick, thin with additional orange juice. Before serving, reheat covered in the microwave on HIGH 1-2 minutes.

Skewer chicken and oranges: On each skewer, thread a piece of chicken lengthwise, followed by an orange triangle (piercing through rind first).

Grill: Grill satay skewers 3–4 minutes per side, or until internal temperature of chicken reaches 160°F. Serve immediately with Orange Peanut Sauce.
per serving (4 skewers): cal 266, pro 25g, carb 10g, fat 14g, sat fat 3g, chol 94mg, sodium 432mg

Copyright @ Holly Rudin-Braschi 2002