What came first: the chicken or the egg? It’s the age old question… now that spring has officially sprung and we are looking forward to the Easter holiday, it seemed appropriate that this month’s posts focus on chicken and egg dishes. Plus, with the cost of food rising dramatically every day, chicken is one of the few meats that is still reasonably priced (have you checked the price of beef and pork lately?). I know some of you readers are vegetarians but those who aren’t quite so strict may indulge in chicken once in a while – maybe one of this month’s recipe will tempt you to try it!
Personally, I love chicken. And because I’ve got three hens – and aim to get three more next month – I always have an abundance of eggs. While my favorite way to eat them is soft boiled or poached, there are lots more things that can be done to eggs – and many more ways to use them with other ingredients.
I’m also going to throw in the occasional side dish and dessert that would go nicely with this month’s chicken and egg recipes. You could put together a very elegant Easter dinner menu! Stay tuned for my suggestions.
So get ready to move beyond the ordinary fried chicken and scrambled eggs – welcome to April!
To start us out, I’m sharing my recipe for chicken satay – a favorite of both me and my husband.
Chicken Satay
Marinade:
½ cup coconut milk
1 T. fish sauce
2 t. Chinese red chile sauce
1 t. curry powder
1 t. brown sugar
Seeds of 2 caramom pods
Freshly ground black pepper
Sea salt
1 pound boneless, skinless chicken breasts
Combine all ingredients, except for chicken, in a medium-sized bowl. Cut the chicken into long, thin strips and add to the marinade. Coat chicken with marinade, cover and refrigerate for up to 4 hours.
While the chicken is marinating, soak several bamboo skewers in water.
When ready to cook, thread the chicken strips onto the skewers. Broil or grill about 7 to 10 minutes, turning them over once. Serve with Thai Peanut Sauce (find the Thai peanut sauce recipe here).
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