Chicksicles

• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/2 cup peanuts (or more to taste)
• 2 tablespoons sesame oil
• 2 tablespoons neutral vegetable oil
• 2 pounds chicken breast, cut into 1-inch cubes or 1/2-inch slices
• Heavy-bottom skillet
• Mortar with pestle, or coffee grinder
• Small bowl
• Food processor
• Metal or bamboo skewers (see Notes)
• Broiler and broiler pan, or gas or charcoal grill
• Broiling or Grilling

1. Place coriander and cumin in a heavy dry skillet and toast, tossing occasionally, over high heat.
2. When the seeds just start to smoke, remove from the heat and pour onto a plate to cool.
3. Then grind in a mortar with a pestle, or an electric coffee grinder.
4. Combine the cumin and coriander with other spices and sugar in a small bowl.
5. Chop the peanuts in a food processor until theyre the size of small crumbs.
6. Add the spices to the processor.
7. While pulsing, add the oils and process to form a paste.
8. Rub the paste on the chicken pieces.
9. Cover and refrigerate overnight.
10. Thread the chicken pieces onto skewers.
11. Heat the broiler and move the rack into position so that the chicken will be within 4 inches of the burner.
12. Or fire up a grill or hibachi.
13. Lay the skewers directly over the heat and cook, turning often until paste is dark and chicken cooked through.

coriander seeds, cumin seeds, curry powder, cinnamon, salt, sugar, peanuts, sesame oil, vegetable oil, chicken breast, skillet, coffee grinder, bowl, processor, bamboo skewers, broiler pan

Taken from www.cookstr.com/recipes/chicksicles (may not work)