Chicken Satays On Lemongrass Spears With Peanut Sauce

• PEANUT SAUCE
• 1 cup smooth peanut butter
• 1/2 cup low sodium chicken broth
• 1/4 cup unseasoned rice vinegar
• 3 tablespoons palm sugar or 3 tablespoons dark brown sugar
• 2 tablespoons tamari soy sauce
• 2 tablespoons fresh ginger, minced
• 2 teaspoons hot chili sauce (such as sambal oelek or sriracha) or 2 teaspoons chili paste (such as sambal oelek or sriracha)
• 1 teaspoon turmeric
• salt and pepper
• CHICKEN
• 1 1/2 cups sliced shallots (about 10)
• 1/2 cup unsweetened dried shredded coconut
• 1/2 cup fresh cilantro, chopped
• 6 garlic cloves, peeled
• 3 kaffir lime leaves (double leaf, thinly sliced)
• 2 serrano chilies, stemmed
• 1 inch gingerroot, chopped
• 2 tablespoons vegetable oil
• 2 lbs boneless chicken thighs (cut into 1-inch pieces)
• 1 teaspoon salt
• 16 stalks lemongrass
• vegetable oil cooking spray

1. FOR PEANUT SAUCE: Stir all ingredients in small saucepan over medium heat until thickened, about 2 minutes. Season with salt and pepper. Transfer to small bowl. (Can be made 3 days ahead. Cover; chill. Microwave on low setting until lukewarm and stir well before serving.).
2. FOR CHICKEN: Grind first 7 ingredients in processor to coarse paste. Heat oil in medium skillet over medium heat. Add paste to skillet; do not clean processor. Saute paste until just brown, about 5 minutes; transfer to large bowl and cool. Add chicken and salt to processor; grind coarsely. Mix chicken into paste in bowl.
3. Press 1/4 cup chicken mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk exposed. Repeat with remaining chicken mixture and stalks. (Can be made 2 days ahead. Place on plastic-lined baking sheet, cover, and chill.).
4. Spray grill with nonstick spray and prepare barbecue (medium-high heat). Grill satays until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.

peanut sauce, smooth peanut butter, chicken broth, rice vinegar, palm sugar, soy sauce, fresh ginger, hot chili sauce, turmeric, salt, chicken, shallots, coconut, fresh cilantro, garlic, lime, serrano chilies, gingerroot, vegetable oil, chicken, salt, stalks lemongrass, vegetable oil cooking spray

Taken from www.food.com/recipe/chicken-satays-on-lemongrass-spears-with-peanut-sauce-176062 (may not work)