Recipe: Chicken Satay

by Habeeb Salloum, Oct 24, 2002 | Destinations: Malaysia / Kuala Lumpur

Serves 6 to 8

1/2 small onion, chopped
4 cloves garlic, chopped
1 Tbs. soya sauce
2 Tbs. lemon juice
2 Tbs. peanut or olive oil
1 tsp. ground fennel
1/2 tsp. salt
1/8 tsp. cayenne
997 g (2 LB) de-boned chicken, cut into inch squares - about 1/2 inch thick

Place all the ingredients except chicken in a blender and blend into a thin paste. Transfer to a bowl in which the chicken has been placed. Stir until chicken pieces are coated, then marinate for two hours, stirring once in a while. Place on skewers and barbecue to taste, basting with the bowl juice.
Serve hot with cooked rice, peanut sauce, cubed raw onions, cubed boiled potatoes and sliced cucumbers.

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