Thursday, September 6, 2012

lemon fennel chicken skewers with peanut sauce.

Lemon Fennel Chicken Skewers with Peanut Sauce from Brittany:

1 Tbs. fennel seeds
Zest of two lemons
1/3 c. fresh lemon juice
1/4 c. honey
1/3 c. olive oil
4 tsp. salt
3 lb. boneless, skinless chicken breast or thighs, cut into 1 inch cubes

In small saute pan over medium-high heat, toast fennel seeds, stirring frequently, until fragrant, about 4 minutes. Transfer to a small bowl; cool 5 minutes. Using spice grinder (I just used the end of my rolling pin) finely grind seeds. Transfer to a large bowl. Add lemon zest, lemon juice, honey, olive oil and salt; whisk to combine. Add chicken, cover and refrigerate 6 hours - or overnight.

Thread chicken onto wooden skewers. Cook on medium high grill 8-10 minutes, turning twice to grill on all sides. Serves 6.

Peanut Sauce

1 can unsweetened coconut milk
1 Tbs. light brown sugar
1 Tbs. Thai red curry paste
1 Tbs. fish sauce
1 tsp. grated fresh ginger
1 clove garlic, minced
1/2 cup crunchy peanut butter

In small sauce pan, cook coconut milk, brown sugar, curry paste, fish sauce, ginger and garlic over medium heat. Bring to a simmer and cook 2 more minutes.

Reduce heat to low and stir in peanut butter. Cook for 3 more minutes, or until peanut butter is well blended. Serve warm.

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