Chicken Satay Over Rice

Preparation time 3 hours. Makes 6 servings.

Ingredients:
3 lb boneless skinless chicken thighs, cut in to 1” cubes
Marinade:
8 shallots, chopped fine
2 T peanut butter
2 T cooking oil
2 T lime juice, one fresh squeezed
1 t cumin
1/2 t powdered cinnamon
1 t coriander
1 inch fresh turmeric
1 t sugar
1 t Sriracha
Salt to taste
Bell pepper, chopped in to 1" squares
Red onion, chopped in to 1" sqaures
1 C brown rice
Peanut Sauce:
1 sweet onion, chopped fine
1 1 inch piece ginger, peeled
2 garlic cloves, minced
1/2 cup peanut butter
2 T reduced-sodium soy sauce
1 T fresh lime juice
1/4 C packed light brown sugar
1/4 t crushed red pepper flakes, or 1 T Sriracha red pepper sauce
1 t corn starch in 1/4 C water

Directions:

Mix marinade with chicken in bowl with sealed lid. Put in the refrigerator for at least 2 hours.

Cook rice.

Preheat oven to 400 degrees. Place marinated chicken cubes, bell pepper squares and red onion squares on skewers and rest the across the tops of 2 9" x 13" pans to catch drippings. Cook until chicken browns, between 15 and 20 minutes.

Saute onions. Then put onions plus all peanut sauce ingredients in to the Cuisinart and grind until smooth. Transfer to pan and cook until onion flavor is mild. Add water 1T at a time until consistency is perfect for dipping, like a soft hummus.

Serve chicken over rice and topped with peanut sauce. Add a side veggie.