Chicken Satay: Oven Method

Just because it’s too cold to grill outside (plus our propane tank is empty and we won’t refill it until next spring) doesn’t mean we can’t enjoy dishes like this one, with flavours that remind us of warmer climates. The chicken is marinaded in a lime and curry mixture, then broiled and served with a creamy Thai peanut sauce, which gets its kick from sriracha.

Traditionally, the chicken pieces are threaded onto skewers for grilling. I decided to do without them this time for convenience’s sake.

Oven Broiled Chicken Satay with Creamy Thai Peanut Sauce

3 tbsp. lime juice
1 tsp. curry powder
2 tsp. honey
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. salt
2 cloves garlic, finely chopped
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
Crushed peanuts (optional)

Peanut sauce:
2/3 cup vanilla yogurt
1/4 cup creamy peanut butter
1/4 cup coconut milk
1 tbsp. soy sauce
1/2 tsp. sriracha hot pepper sauce

Mix lime juice, curry powder, honey, coriander, cumin, salt, and garlic in a resealable plastic bag or shallow dish with a lid. Add chicken and stir to coat with lime juice mixture. Cover and refrigerate 2 hours, stirring occasionally.

Whisk together peanut sauce ingredients in a small saucepan. Warm on low heat while you broil the chicken.

Set oven control to broil. Line a baking sheet with aluminum foil and spray with cooking spray. Spread chicken pieces in a single layer on the prepared baking sheet, and brush generously with the marinade. Discard any remaining marinade. Broil about 3 inches from heat for 10-20 minutes, turning every 5 minutes, until chicken is no longer pink in centre. Serve chicken with peanut sauce, additional sriracha, and crushed peanuts if desired. Goes well with noodles or rice.

Asian Meets German Cooking

Eager to try the Thai seasoning I bought at an Epicure party recently, I went to their website for inspiration and found a delectable-looking pineapple glazed pork chop recipe. It called for their Cuban seasoning, but I thought, why not try it with Thai instead? A spicy-sweet blend of ginger, lemongrass, and chili flakes would go well with pineapple, would it not? The answer is yes, yes it does.

You can find the original recipe here. Below is my tweaked version, which I served with creamy scalloped potatoes like Grandma used to make (that recipe also follows). The flavours complemented each other surprisingly well for being from such dissimilar cultural backgrounds.

Of course, you could serve these pork chops with rice instead. I just happened to be in the mood for some comfort food, and what could be more comforting than scalloped potatoes on a cold winter night? Besides, this way your taste buds get to take a little trip around the world, all in one plate!

Pineapple Thai Pork Chops

4 bone-in pork chops
1 can (19 oz.) pineapple rings
1 1/2 tsp. Epicure’s Thai seasoning (see note below)
1 tbsp. vegetable oil
Coarse salt
Freshly ground black pepper

Drain pineapple, reserving juice. Mix Thai seasoning with 1/4 cup of the pineapple juice. Pour over pork chops and marinate in the refrigerator for at least 30 minutes. Cut pineapple rings into large chunks. Set aside with remaining juice.

In a large nonstick skillet, brown pork chops in oil on one side. Turn and add the remaining pineapple juice and pineapple chunks. Season with salt and pepper to taste. Cover and simmer until pork is fully cooked, about 10 minutes. Serves 4.

NOTE: You could also try another spicy-sweet gingery seasoning blend, such as Club House’s Thai One-Step Blend. You’ll find this in the spice aisle at the grocery store. The results may be slightly different, but feel free to experiment as I did!

Creamy Scalloped Potatoes

4 tbsp. butter or margarine
4 tbsp. all-purpose flour
1/2 tsp. pepper
2 rounded teaspoons chicken bouillon granules
2 cups milk
6 medium potatoes, peeled and thinly sliced
1 large onion, chopped

In a medium saucepan, melt butter. Stir in flour, pepper, and chicken bouillon. Add milk. Stir constantly until boiling. Remove from heat.

Layer half the potatoes and onions in a 2.5 quart casserole dish. Pour half the sauce over. Layer the rest of the potatoes and onions on top. Cover with the rest of the sauce. Sprinkle with paprika. Bake covered at 350 F for 50 minutes. Uncover and bake 15 minutes more or until potatoes are tender. Serves 6.