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  Chicken sat‚ with peanut sauce
 
Yield: 9 servings
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1 tb Light brown sugar Crushed dried chile peppers      1 tb Curry powder ----------------------------
2 tb Crunchy peanut butter 6 Chicken breast halves      1/2 c Soy sauce ˙boned skinned and cut
1/2 c Freshly squeezed lime juice ˙into 1/2" wide strips      2 Garlic cloves minced --------------------------------PEANUT SAUCE--------------------------------
2/3 c Crunchy peanut butter 4 Garlic cloves minced      1 1/2 c Coconut milk unsweetened 1/4 c Chicken broth
1/4 c Freshly squeezed lemon juice 1/4 c Heavy cream      2 tb Soy sauce Cayenne pepper
2 tb Molasses (or brown sugar) Grated lime zest      1 ts Fresh ginger root
 grated Fresh cilantro sprigs To make the marinade combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat stirring constantly until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur‚e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken turning several times and basting with the marinade until crispy on the outside but still moist on the inside about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Source unknown: page 82 of some cookbook. :-) Nancy H. Miller

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