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Chicken Satay Skewer with Tahini Sauce

For Class, Do Ahead: Complete steps 1 & 2 prior to class so that your chicken is already marinated.

Ingredients: 1/4 cup coconut milk 2 tablespoons soy sauce or tamari 2 1/2 teaspoons yellow curry powder 1 1/2 teaspoons turmeric 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon brown sugar (or substitute maple syrup) 1 tablespoon fish sauce 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste

Tahini Sauce Ingredients: 3 tablespoons tahini 1 tablespoon soy sauce or tamari 1 tablespoon freshly squeezed lime juice 2 teaspoons brown sugar (or substitute maple syrup) 2 teaspoons sriracha or chili sauce 1 teaspoon freshly grated ginger

Method: 1. In a large bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. 2. Add chicken to coconut milk mixture; marinate for up to 2 hours (or overnight). 3. Thread chicken onto skewers. Season with salt and pepper, to taste. 4. Heat grill pan or saute pan to medium-high heat with a drizzle of oil. 5. Add skewers to pan and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 mins. 6. To make the tahini sauce, whisk together tahini, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. 7. Serve immediately with sauce! Optional: garnish with fresh herbs like scallions or basil, and lime zest if you like!

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