DUCK AND CHICKEN SATAY

The first time I had grilled satay was at a night market in Chiang Mai, Thailand where a friend and I worked as interns at the dental school of the University of Chiang Mai. Night markets are very popular in Asia and it was such a great experience to dive into this unique and foreign world. We would walk to the marked after sundown and the air would still be hot and very humid and it smelled of a combination of scented incense sticks, Asian spices, and the sweet-rotten smell you’ll find in many cities in hot and humid climates. The market stands offer all kinds of delicious Asian foods, artesian crafts, silver jewelry, umbrellas, lamps, and garments, among other popular products.We learned to bargain and tried many of the delicious Asian foods that were offered.
I really enjoyed Thailand very much and there are countless places that I still want to explore but I also got to point where I was looking forward to going home. All of a sudden, I found myself missing my convenient environment, my comfortable bed, and my routine all the more after experiencing a simpler and more difficult life backpacking and working in a country that was very different from mine. Still, I seem to bring home something from every adventure I go on that stays with me for good. I adopted new traditions to my life, I still cook delicious dishes that I got to know, and decorate my house with artesian crafts that I bought.
Satay is one of the dishes that I adopted from my travels through Asia. The meat is threaded onto wooden skewer sticks and marinated with Asian spices, then grilled and served with traditional peanut sauce. In Asia, satay is an appetizer dish, but we usually add some cauliflower rice to make it a main dish. I’m a huge fan of duck meat aside from chicken and had to try making some duck satay as well. Delicious! This is a great dish for the whole family and if I don’t make plenty, the kids start fighting over the last satay!

SERVES 6
INGREDIENTS
4 chicken breasts
2 duck breasts

tools: wooden skewers

for the marinade:
1” piece of ginger, minced
2 cloves garlic, minced
1 tsp sea salt
1 tsp fresh or dried cilantro
1 tsp turmeric
1 tsp organic ground cumin
2 tsp honey

Serve withThai peanut sauce, see recipe below.

INSTRUCTIONS
Soak the wooden skewers in warm water for 10 to 30 minutes.

Add all of the ingredients for the marinade to a large bowl and stir well to combine.

Remove the skin from the duck breasts. Cut the chicken and duck in narrow strips and add them to the bowl, making sure the meat is evenly covered with marinade. Cover and refrigerate for 2 to 6 hours.

Remove the meat from the marinade and thread onto the wooden skewers. Place the meat on the BBQ grill and grill on each side for about 4 minutes, making sure the chicken is thoroughly cooked (150°-160° F). Alternatively, you can broil the meat on a rimmed baking sheet at high heat in the oven for 4 minutes each side.

Serve chicken and duck skewers immediately with peanut sauce and lime wedges.

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THAI PEANUT SAUCE

INGREDIENTS
1/2 tsp Thai curry paste
2 tsp honey
1/2 cup peanut butter
1 can (5.4 oz) organic coconut cream
1 tbsp lemon juice
1” piece of ginger
1/4 tsp sea salt
1 tsp turmeric

INSTRUCTIONS
Add all ingredients for the peanut sauce to a food processor or blender and blend at high speed until well combined.

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MY LATEST RECIPES

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