Chicken Satay BitesRomulo Yanes
Recipe information
Total Time
45 min
Yield
Makes 32 hors d'oeuvres
Ingredients
2
(6-inch) pita loaves with pockets, each cut into 8 wedges
2
tablespoons vegetable oil
1
/4 cup crunchy peanut butter
1
/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves
3
tablespoons fresh lime juice
3
tablespoons water
1
tablespoon chopped peeled fresh ginger
1
/2 teaspoon Tabasco or other hot sauce
1
/4 teaspoon salt
2
cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin)
Need to make a substitution?
Preparation
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.