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| 1 Esslöffel | Light brown sugar Crushed dried chile peppers |
| 1 Esslöffel | curry powder |
| 2 Esslöffel | Crunchy peanut butter 6 Chicken breast halves, |
| 1/2 Tasse | Soy sauce ÿboned, skinned, and cut |
| 1/2 Tasse | Freshly squeezed lime juice ÿinto 1/2" wide strips |
| 2 | cloves garlic minced |
| 2/3 Tasse | Crunchy peanut butter 4 Garlic cloves, minced |
| 1 1/2 Tasse | Coconut milk, unsweetened 1/4 c Chicken broth |
| 1/4 Tasse | Freshly squeezed lemon juice 1/4 c Heavy cream |
| 2 Esslöffel | Soy sauce Cayenne pepper |
| 2 Esslöffel | Molasses (or brown sugar) Grated lime zest |
| 1 Teelöffel | Fresh ginger root, grated Fresh cilantro sprigs |
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To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur, e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
Nancy H. Miller
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