5. Preheat the grill or broiler.
6. Arrange the skewers of chicken on the grill or under the boiler,* careful
that the bare ends of the skewers are not directly over (or under) the
flame. Grill the chicken until golden brown, 1 1/2 to 2 minutes on each
side.
PRESENTATION
Pour the vinaigrette into a small serving bowl. Arrange the skewers around the bowl
and serve immediately. Let your guests help themselves.
TO PREPARE AHEAD:
Through step 4, removing the chicken and the vinaigrette
from the refrigerator 15 minutes before grilling.
*Bring your broiler tray directly under the flame for best results.
17
16
CHICKEN SATÈ WITH
MINT VINAIGRETTE
Satès can be readied early in the day and grilled or broiled as your guests arrive.
These satè recipes can be increased as necessary and are frequently served at
cocktail parties at Spago.
Makes 24 skewers
INGREDIENTS
About 10 ounces boned and skinned chicken breasts
Marinade:
1 1/2 teaspoons curry powder
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 1/2 to 2 tablespoons peanut oil
Mint Vinaigrette:
2 egg yolks
1/4 cup rice wine vinegar
2 tablespoons (about 1/2 bunch) plus 2 teaspoons finely chopped mint leaves
1 tablespoon soy sauce
1/2 teaspoon ground coriander
1/2 cup peanut oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
METHOD
1. Soak 24 6-inch bamboo skewers in cold water and refrigerate for 1 hour.
2. Cut the chicken breast into 24 3X1-inch strips. Stick one skewer into each
chicken strip, lengthwise, and arrange on a large platter or baking tray.
3. Prepare the marinade: In a small cup or bowl, combine the curry powder,
pepper, salt and cumin. Spoon the oil over the chicken, turning to coat
well, and then sprinkle the dry ingredients on both sides. Let marinate for
1 hour, refrigerated.
4. Prepare the vinaigrette: Using hand blender, combine the egg yolks,
vinegar, 2 tablespoons mint leaves, soy sauce, coriander and a little oil.
With the motor running, slowly pour in the remaining oil and blend until
smooth. Transfer to a small bowl and stir in the remaining 2 teaspoons
chopped mint leaves. Season with salt and pepper to taste and refrig-
erate, covered, until needed.
(Continued next page.)