If you happen to have a tendency to consider peanut butter primarily as an ingredient to slather onto mushy bread with jelly, or for consuming by the spoonful out of the jar (responsible as charged — although I don’t double-dip), pairing peanut butter with rooster and different savory parts would possibly strike you as uncommon. Nonetheless, there’s a worldwide precedent for utilizing the unfold in such dishes.
In Ecuador, a heat, cumin-and-onion-infused peanut sauce is served drizzled over potato muffins; peanut butter is stirred into West African rooster soup and stew so as to add creamy physique and vitamin; and Southeast Asian delicacies boasts the mouthwatering satay sauce, a tangy-spicy-savory peanut sauce, for dipping skewered meats.
That dipping sauce — and my basic love of peanut butter — impressed this thrilling sandwich, the place merely grilled rooster is piled onto whole-grain bread, then smothered luxuriously with the boldly flavorful sauce earlier than being layered with crisp, colourful greens — sliced cucumber, grated carrot and contemporary spinach leaves. Whereas it’s not a real satay sauce, it hits related notes with elements you most likely have already got in your pantry. To make it, merely stir the elements collectively in a bowl till creamy and included. As this sauce will be made a number of days forward and refrigerated, as can the rooster, the ensuing sandwiches make for an exhilarating, satisfying meal at a second’s discover.
Hen Satay Sandwiches
Lively: 15 minutes | Complete: 25 minutes
Make forward: The rooster could also be made as much as four days forward and saved in an hermetic container within the fridge.
For the sauce
- 2 tablespoons creamy, pure peanut butter
- 1 tablespoon water
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons contemporary lime juice
- 2 teaspoons honey
- 1 teaspoon grated contemporary ginger
- 1/2 teaspoon Thai purple curry paste
- 1/2 teaspoon Sriracha
For the rooster
- four items rooster cutlets or thin-cut rooster breast, four to five ounces every
- 2 teaspoons extra-virgin olive oil
- 1/four teaspoon kosher salt
- 1/four teaspoon freshly floor black pepper
- 1 tablespoon contemporary lime juice
- eight slices whole-grain bread (1 ounce every)
- 1/four giant English cucumber, thinly sliced (four ounces)
- 1/2 cup coarsely grated carrot
- 1 cup child spinach leaves
Make the sauce: In a small bowl, vigorously stir the peanut butter, water, soy sauce, lime juice, honey, ginger, curry paste and Sriracha till the combination is effectively mixed and creamy.
Make the rooster: Brush each side of the rooster cutlets with the oil, and season with salt and pepper.
In a sizzling grill pan over medium excessive warmth, add the rooster and cook dinner till simply cooked by and grill marks have shaped, about three minutes per facet. Switch the rooster to a plate and sprinkle with the lime juice.
Make the sandwiches: Slice the rooster in opposition to the grain. To make a sandwich, prime a slice of bread with 1 / 4 of the rooster slices, drizzle with about 1 tablespoon of the peanut sauce, then layer with sliced cucumber, carrot and spinach earlier than closing the sandwich with one other piece of bread. Repeat to make four sandwiches and serve instantly.
Vitamin | Energy: 320; Complete Fats: 11 g; Saturated Fats: 2 g; Ldl cholesterol: 75 mg; Sodium: 540 mg; Carbohydrates: 30 g; Dietary Fiber: eight g; Sugars: 5 g; Protein: 31 g.
(From nutritionist and cookbook creator Ellie Krieger, a registered dietitian nutritionist and creator who hosts public tv’s “Ellie’s Real Good Food.” Her new cookbook “Whole in One: Complete Healthy Meals in a Single Pot, Sheet Pan or Skillet” was not too long ago launched.)