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Makes 4 servings
For the Sauce:
2 tablespoons vegetable oil
2 shallots, finely chopped
1 clove garlic, finely chopped
1 small jalapeņo chile, halved, seeded, and finely chopped
1 cup plus 3 tablespoons creamy peanut butter
1/2 cup unsweetened coconut milk
1 tablespoon Asian fish sauce (preferably nuoc nam)
2 tablespoons tamarind pulp or paste
2 teaspoons honey
For the Chicken:
1 tablespoon coriander seeds
2 teaspoons fennel seeds
1 stalk lemongrass, trimmed, outer leaves removed, and bulb thinly sliced
2 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon Asian sesame oil
Freshly squeezed juice of 1/2 lime
2 teaspoons sugar
1/2 teaspoon tumeric
1/2 teaspoon salt
1 whole skinless, boneless chicken breast (about 3/4 pound)
Sixteen 8-inch bamboo skewers, soaked in water for 30 minutes
To Prepare the Sauce:
1. Warm the vegetable oil in a small skillet over medium heat. Add the shallots, garlic, and chile and cook, while stirring, until the shallots are tender and translucent, about 5 minutes. Reduce the heat to low and add the peanut butter, coconut milk, fish sauce, tamarind, and honey. Mix well; cook for 30 minutes, stirring occasionally. Transfer to a blender and purée until smooth. (The sauce can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator. Just before serving, rewarm the sauce.)
To Prepare the Chicken:
2. Put the coriander and fennel seeds in a small skillet and cook over medium heat and cook, shaking the pan back and forth occasionally until toasted and fragrant, about 5 minutes. Finely grind in a spice grinder. Mix together the lemongrass, garlic, soy sauce, sesame oil, lime juice, ground coriander and fennel, sugar, tumeric and salt.
3. Pour about one-third of the mixture into a shallow baking dish. Cut the chicken lengthwise into sixteen 1/4-inch thick slices and arrange them on top of the lemongrass mixture in a single layer in the dish. Pour the remaining marinade on top. Cover and refrigerate overnight.
4. Gently scrape the marinade off the chicken using the back of a knife. Thread a chicken slice onto each skewer. Heat a grill pan over medium-high heat until hot. Cook the chicken 1 1/2 to 2 minutes on each side. Serve immediately with the peanut sauce.
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