Indonesian Chicken Skewers with Kecap Manis and Peanut Sauce

What you need

• 600 g (1 1/3 lb) boneless chicken thighs, skinless
• 3 shallots, for the marinade
• 2 cloves garlic, for the marinade
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp salt, for the marinade
• 1 tbsp coconut sugar, for the marinade
• 3 tbsp kecap manis, sweet soy sauce, for the marinade
• 1 tbsp vegetable oil, for the marinade
• 150 g (1 cup) roasted unsalted peanuts, skinned
• 2 shallots, for the sauce
• 2 cloves garlic, for the sauce
• 2 red chilies, seeded for less heat
• 1 tbsp vegetable oil, for the sauce
• 1 tbsp coconut sugar, for the sauce
• 2 tbsp kecap manis, for the sauce
• 250 ml (1 cup) water, for the sauce
• 1 tbsp lime juice
• salt, for the sauce, to taste
• 16 bamboo skewers

Method

Restated from the original video

1. 1

   Cut the chicken into 2 cm (3/4 in) cubes.

2. 2

   Pound or blend the shallots and garlic for the marinade with the coriander, turmeric and salt into a paste.

3. 3

   Mix the paste in a bowl with the coconut sugar, kecap manis and oil for the marinade. Add the chicken, turn to coat, cover and refrigerate for at least 1 hour, or overnight.

4. 4

   Soak the skewers in water for 30 min so they do not burn.

5. 5

   For the sauce, grind the peanuts in a blender or mortar until fine but still a little gritty. Tip them into a bowl.

6. 6

   Blend the shallots, garlic and chilies for the sauce to a paste.

7. 7

   Heat the oil for the sauce in a small pan over medium heat and fry the paste, stirring, until fragrant and no longer raw, about 2 min.

8. 8

   Add the ground peanuts, coconut sugar, kecap manis and water. Simmer, stirring often so it does not catch, until thick and glossy, 5-8 min. Add a splash more water if it gets too stiff.

9. 9

   Take the sauce off the heat and stir in the lime juice and salt to taste.

10. 10

    Thread 4-5 pieces of chicken onto each skewer, pushing them close together.

11. 11

    Heat a grill or griddle pan to medium-high.

12. 12

    Grill the skewers, turning once or twice, until charred at the edges and cooked through with no pink inside, about 5 min per side.

13. 13

    Serve hot with the peanut sauce for spooning over or dipping.

Imported from homecooked.cz. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.