Sugarcane Chicken Skewers With Sango Sauce
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cloves
Garlic4 cups
Chicken StockDirections:
1
Cut the sugarcane half, forming 2 (6-inch) canes
2
Then, cut the sugarcane lengthwise, into quarters, forming 8 skewers, about 1/8 of an inch thick
3
Thread each piece of chicken onto a single sugarcane skewer
4
Repeat the process with rest of skewers and chicken
5
Place the skewers in a shallow bowl
6
In a small bowl, combine the oil and garlic, mix well, and then pour the mixture over the chicken skewers let to marinate, covered and refrigerated, for at least 2 hours
7
Meanwhile, make the sauce
8
In a saucepot, over medium heat, pour a little oil
9
Saute the onion, peppers, and garlic slowly, cooking for about 10 minutes
10
Then, add the chicken stock, green plantains, and peanuts
11
Cook this mixture until the plantains have become tender, about 20 minutes
12
Remove the pot from the heat, and then, using an immersion blender or a food processor, puree the sauce
13
Preheat a grill or the broiler
14
Grill the chicken skewers until they are firm to the touch and cooked through, about 3 minutes per side
15
Serve with a side dish of the Sango Sauce, for dipping