CChicken Sat� with Peanut Sauce

----------------------------------MARINADE---------------------------------- 1 tb Light brown sugar

1 tb Curry powder

2 tb Crunchy peanut butter

1/2 c Soy sauce

1/2 c Freshly squeezed lime juice

2 Garlic cloves, minced

Crushed dried chile peppers ---------------------------- 6 Chicken breast halves,

?boned, skinned, and cut ?into 1/2" wide strips --------------------------------PEANUT SAUCE-------------------------------- 2/3 c Crunchy peanut butter

1 1/2 c Coconut milk, unsweetened

1/4 c Freshly squeezed lemon juice

2 tb Soy sauce

2 tb Molasses (or brown sugar)

1 ts Fresh ginger root, grated

4 Garlic cloves, minced

1/4 c Chicken broth

1/4 c Heavy cream

Cayenne pepper Grated lime zest Fresh cilantro sprigs 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.