Muscat Ottonel
Chicken satay with peanut sauce
Why pair it? The nutty sauce and the sweet and salty flavors of the satay skewers complement the wine perfectly .
Ingredients list:
|
800 g |
|
For the marinade: |
|
|
2 tbsp |
soy sauce |
|
1 toe(s) |
garlic, chopped |
|
1 cm |
Ginger, chopped |
|
1 tbsp |
lime juice |
|
For the sauce: (peanut sauce) |
|
|
1 m.-large |
onion(s), chopped |
|
2 toes |
garlic, chopped |
|
1 glass |
Peanut butter with pieces |
|
1 can(s) |
Coconut milk, unsweetened |
|
200 ml |
Vegetable broth or chicken broth |
|
1 tsp |
Sambal Oelek (chili paste) |
|
½ tsp |
Cumin |
|
2 tbsp |
soy sauce |
preparation
Working time approx. 25 minutes Resting time approx. 2 hours Cooking/baking time approx. 35 minutes Total time approx. 3 hours
Cut the chicken breast into strips and thread them onto skewers in a wavy pattern. Make a marinade from soy sauce, garlic, ginger, and lime juice and pour it over the meat. Let it stand in the refrigerator for at least 2 hours, or overnight.
For the sauce, sauté the chopped onion, garlic, and ginger in a little oil. Add the peanut butter and stir until creamy. Add the coconut milk; do not let it boil now, or the sauce will curdle. Add broth until the desired consistency is reached; the sauce should not be too thin. Stir in the soy sauce and cumin, adding more or less sambal oelek to taste. Since sambal oelek usually contains salt, carefully add salt now and perhaps a little more pepper. Blend briefly with a hand blender; the sauce should not be completely smooth. Just keep the sauce warm (leftover sauce is great for freezing).
The meat either:
1) Grill on a charcoal grill
2) Cook on aluminum foil in the oven at 200° for about 15 minutes or
3) simply fry in a non-stick pan with a little oil.