Need a special recipe and can't find it...ask here!

[jan]

If you are looking for a special recipe, ask here...someone may have it.

[jan]

Now I have a request. I had a recipe for Peanut Butter Chicken. You browned the chicken, then put the chicken in a pan, and made a peanut butter sauce and I remember it had about 1 cup peanut butter, and sweet coconut milk....I can't find my recipe...I looked on the internet, found it once and can't find it again...most don't have the coconut milk and have too many spices.

[exgovie]

Found two in my cookbook collection

Chicken Sate With Peanut Sauce

poultry, thai

----MARINADE----
1 tablespoon light brown sugar
1 tablespoon curry powder
2 tablespoon crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
Crushed dried chile peppers -------
6 chicken breast halves,
de-boned, skinned, and cut
into 1/2 wide strips
----PEANUT SAUCE----
2/3 cup crunchy peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoon soy sauce
2 tablespoon molasses (or brown sugar)
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
1 cayenne pepper
1 grated lime zest
1 fresh cilantro sprigs

To make the marinade, combine the first 7 ingredients in a shallow
dish. Thread the chicken strips onto bamboo skewers in a serpentine
fashion. Place the skewers into the soy sauce mixture and let
marinate in the refrigerator at least 2 hours, although overnight is
preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut
butter through garlic) in a saucepan. Season to taste with cayenne
pepper. Cook over moderate heat, stirring constantly, until the sauce
is as thick as heavy cream (about 15 minutes). Transfer to a food
processor or blender and puree briefly. Add chicken broth and cream
and blend until smooth. This mixture can be made several hours ahead
and stored in the refrigerator. Bring to room temperature before
serving.

Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the
marinade, until crispy on the outside but still moist on the inside,
about 8 minutes. Sprinkle grilled chicken with lime zest and garnish
with cilantro leaves. Serve with the peanut sauce for dipping.

Nancy H. Miller

Yield: 9 servings



Nut-Stuffed Chicken Breast With Peanut Sauce

poultry, sauces

6 boneless chicken breast halves
1 chopped fresh thyme
1 seasoned salt
1/2 cup unsalted mixed nuts,crushed
1 all-purpose flour
1 butter
1/4 cup dry white wine
1 peanut sauce:
1 tablespoon butter
2 tablespoon chopped spanish onion
2 tablespoon diced sweet red pepper
1/4 teaspoon chopped fresh garlic
2/3 cup chicken stock
2 tablespoon peanut butter
2 tablespoon honey garlic sauce
2 tablespoon coconut milk

Butterfly chicken and sprinkle inside surface with thyme and seasoned
salt. Roll in crushed nuts. Season outside surface with thyme and
dust lightly with flour. Place flour-side down in skillet and then
brown in hot butter. Do not brown with nuts. Remove from heat, add
wine and place in 400øF oven for 15 minutes.

To make sauce, cook onion, red pepper and garlic in hot butter until
softened. Stir in chicken stock, peanut butter, honey garlic sauce
and coconut milk. Add any cooking juices from chicken and simmer until
thickened, about 8 minutes. Makes 1 cup. Serve sauce with chicken.
Makes 6 servings. Typed in MMFormat by [e-mail] Source:
Toronto Star Chef's Showcase Livingwater Restaurant & Cake Gallery
139 Main St. Unionville, Ontario.

Yield: 6 servings

[jan]

Thanks Govie....I may try the first one, it looks close to mine.

[jan]

I see Pumpkin Fudge in some speciality stores. I found a recipe last year and tried it, it did not have a strong enough pumpkin flavor like I wanted. Does anyone happen to make it?.....and willing to share their recipe?