Indonesian Peanut Chicken

Title:
Indonesian Peanut Chicken

Yield:
6 Servings

Categories:
Indonesian,
Chicken




Ingredients:





     4    To 6 skinned and boned


          -chicken breasts


     3 tb Olive oil


     1    Clove garlic, minced


     1 sm Onion, minced


     1    Inch piece ginger root,


          -minced


     1 c  Shelled, roasted, unsalted


          -peanuts, pulverized in a


          Blender or chopper


     1 tb Soy sauce


     1 ts Tumeric


          Juice of 1 lime


     3    Chili peppers or other hot


          -peppers (minimum), minced


     1 c  Water


     1 lg Onion, cut into rings


     1 tb Olive oil


          Rice






 Another satay recipe, but easier to make. But you do need a blender, a


 double boiler (or reasonable facsimile) and the driv- ing desire to cook


 the perfect meal for your loved-ones, to be honest, and to report all


 taxes.


 


 1. Cut chicken into small cubes.


 


 2. Saute chicken in oil until cooked. Remove from heat.


 


 3. In a blender, put garlic etc. to water ingredients and set on "destroy."


 Blend until smooth.


 


 4. Put mixture in double boiler, cover and cook till somewhat thickened (at


 least 20 minutes).


 


 5. Slice remaining onion into rings; saute in remaining oil until


 translucent.


 


 6. Make rice.


 


 7. Mix chicken and sauce.


 


 8. Serve over rice; place onion rings on top.


 


 This dish should be spicey. If not, add more peppers the next time.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini