Chicken Satay with Romesco Dipping Sauce
Chicken Satay with Romesco Dipping Sauce
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Ingredients
| 1 lb | boneless skinless chicken thighs | |
| 1 | teaspoon garlic, minced | |
| ⅓ | teaspoon salt | |
| 1 | tablespoon CO-OP GOLD PURE® Olive Oil | |
| bamboo skewers | ||
| 1 | teaspoon fresh parsley plus 2 tablespoons reserved, chopped | |
| 1½ | cups roasted red pepper in oil | |
| 1 | cup almonds, toasted | |
| ¼ | cup croutons | |
| ⅓ | cup capers, drained | |
| ¼ | cup red wine vinegar | |
| ⅓ | cup tomato paste | |
| 1 | tablespoon garlic | |
| ½ | teaspoon smoked paprika | |
| ½ | teaspoon salt |
Directions
Preheat oven to 350°F or preheat grill to high.
Cut chicken thighs into half inch strips. Place in a bowl and add garlic, salt and olive oil. Coat evenly and marinate for at least one hour. Thread chicken onto skewers.
Place skewers on a baking sheet and bake in oven for 8-10 minutes or grill over high heat for approximately 3 minutes each side, being careful to avoid flare-ups. Cook until internal temperature reaches 74° C (165° F). When cooked, evenly sprinkle 1 teaspoon of parsley over skewers. Keep warm.
To prepare the sauce, place all remaining ingredients, excluding reserved parsley, in a blender and process on high, until smooth. Add reserved 2 tablespoons of parsley and puree for another 30 seconds. Adding parsley separately will prevent discoloration. Transfer to a bowl and serve with chicken.
Serves 8 as a snack
