Chicken Saté With

Mint Vinaigrette

6 servings, 24 skewers

INGREDIENTS

2 boneless skinless chicken breasts (5 ounces each), sliced into 12 strips each

Chicken With Garlic and Parsley

2 servings

INGREDIENTS

1 whole chicken, approximately 2 pounds

1 small head of garlic, separated and peeled 1/4 cup Italian parsley leaves, chopped

Marinade:

1 1/2 teaspoons curry powder

1 teaspoon fresh ground pepper 1/2 teaspoon salt

1/2 teaspoon ground cumin 2 tablespoons peanut oil

Mint Vinaigrette:

2 large egg yolks, beaten 1/4 cup rice wine vinegar

2 tablespoons fresh mint, finely chopped

1 tablespoon soy sauce

1/2 teaspoon ground coriander 1/2 cup peanut oil

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground pepper 2 tablespoons unsalted butter Juice of 1 medium lemon

METHOD

1Preheat Panini Maker to 10 on the temperature dial.

2Halve and bone chicken completely, leaving the first wing joint intact.

METHOD

1Cut the chicken breasts into 12 - 3 x 1 inch strips lengthwise. Thread a 6-inch skewer into each chicken strip lengthwise and arrange on a large platter or baking tray.

2Prepare the marinade: In a small bowl, combine curry powder, pepper, salt, and cumin. Spoon 2 tablespoons peanut oil over chicken strips, turning to coat well, then sprinkle dry ingredients on both sides. Marinate for 1 hour, refrigerated.

3Prepare the vinaigrette: In a food processor or blender, combine egg yolks, vinegar, mint, soy sauce and coriander. With motor running slowly, pour in 1/2 cup peanut oil and blend until smooth. Transfer to a bowl. Season with salt and pepper and refrigerate, covered, until needed.

4Preheat Panini Maker for 10 minutes.

5Grill half the skewers at a time in the Panini Maker for 2 minutes. Repeat with remaining skewers.

PRESENTATION

Pour the vinaigrette into a small bowl. Arrange the skewers around the bowl and serve immediately. Let your guests serve themselves.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

3In a small saucepan, blanch garlic cloves in boiling water for 1 minute. Drain. Cut garlic into paper thin slices. Toss in a small bowl with parsley, salt and pepper.

4Stuff half of the garlic mixture into the pockets under the skin of the chicken breasts and thighs.

5Place the butterflied chicken in the Panini Maker. Lower lid and grill the chicken for 15 minutes, or until cooked through.

6Heat butter in a sauté pan. Sauté remaining garlic mixture in butter for several minutes. Add lemon juice and season with salt and pepper to taste.

PRESENTATION

Divide chicken in half and place on two preheated plates. Top with sauteed garlic and parsley. Serve with fresh vegetables cooked al dente.

Recipe Courtesy Wolfgang Puck

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Wolfgang Puck BCGL0020 operating instructions Chicken Saté With Mint Vinaigrette, Chicken With Garlic and Parsley
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BCGL0020 specifications

Wolfgang Puck BCGL0020 is a state-of-the-art kitchen appliance, designed for those who want to elevate their culinary skills with ease and efficiency. This versatile cooking device blends advanced technology with user-friendly features, making it an essential tool for both novice cooks and experienced chefs alike. With its sleek modern design, the Wolfgang Puck BCGL0020 not only enhances your cooking experience but also adds a touch of elegance to your kitchen.

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