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Chicken Satay

August 10, 2011

Though my time frees up in the summer when my day job as a high school science teacher takes a hiatus, somehow our dinners suffer.  During the school year, time is so limited that a strict menu must be followed, the food shopping is completed on schedule, and for the most part we eat pretty well.  During the summer though, I have the luxury to let loose.  My kids and I bounce from one adventure to another and more than once we have found ourselves without a clue what to make for dinner. Or sometimes I spend the day canning and completely loose interest in preparing another meal when I am done.   (I will not embarrass myself by sharing our dinner for tonight, except to say that it included refried beans, tortillas, and cheese and not much else- but beans are a vegetable right?)  So you can see why when I find a recipe that is easy to whip up (especially in advance) and incredibly tasty, and yes, kid friendly, it quickly becomes a go-to recipe.

I first made Chicken Satay at the beginning of summer. We enjoyed it so much that it quickly fell into our program and has since graced our table a number of times.  At once bold, yet not overwhelming, this mixture of spices is a tasty accompaniment to juicy chicken thighs.  I modified the recipe to use Salt Preserved Lemons, instead of lemon grass, because I do not have a local source for the lemongrass and do have an abundance of lemons.  The authenticity may suffer, but the flavor does not. The skewers cook up super fast on the grill, which keeps the oven off and the house cool.  I usually serve this dish with a simple slaw, perhaps a mango salsa, and of course some sriracha for a spicy dip.

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