Here is the chicken version of satay with a slightly different nut sauce, where the peanuts are mixed with candlenuts. If you can’t find the latter, use cashews or almonds. The dipping sauce here is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with meat or fish. There are many different dipping sauces, including a quick version made by simply mixing soy sauce with scallions and chili.

SERVES 4

INGREDIENTS

FOR THE MARINADE/SAUCE:

• 5 candlenuts or cashews, or 10 blanched almonds
• 5 cloves garlic
• 2 fresh red chilies, cut into medium chunks
• Sea salt
• 1 tablespoon ground coriander
• Finely ground black pepper
• ½ teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• ½ cup (75 g) raw peanuts, finely ground
• 1 tablespoon kecap manis (or 1 teaspoon sugar), plus more for the sauce

FOR THE SATAY:

• 1 pound 10 ounces (750 g) boneless, skinless dark chicken meat, cut into long strips ¼ inch (0.5 cm) thick
• 14 medium bamboo skewers, soaked in cold water for 30 minutes

INSTRUCTIONS

1. To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste—you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.
2. Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.
3. Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
4. To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers.
5. Grill or broil for 3 minutes on each side, or until completely cooked through.
6. Meanwhile, scrape the leftover marinade into a small saucepan. Add ½ cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat.
7. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.