I had half a Moorish chicken left over from Sunday’s dinner and Jan had a desire for chicken salad. She also pointed out that she really likes the crunchiness of cabbage and my peanut dressing. To add starch—to make it a full meal—and to give the salad even more crunchiness, I decided to add fresh baked croutons.
Tag Archives: peanut butter
The best known Sub-Saharan chicken stew, at least in America, is Ethiopian doro wot, This is a dish with a long ingredients list—complicated by many of them being hidden inside several spice blends. There are, however, many other Sub-Saharan countries, everyone of which has their own version of chicken stew.
Jan grew up eating peanut butter and lettuce sandwiches. Instead of the sugary sweet of jam or honey, she prefers the crunch of the lettuce. She also prefers to toast her bread first, for the added flavor of the Maillard reation. I forgot to toast the bread before adding the peanut butter to both slices of bread, so she had me put them in the toaster oven as is. The bread toasted, but the peanut butter became hot and melted. She thought that it went perfectly with the cool crisp lettuce.
I needed a sauce to go with my chicken satay. While I made a peanut sauce for my Vietnamese Summer Rolls, I wanted this one to be more Indonesian. Out went the hoisin sauce and the fish sauce. Palm sugar is a common Indonesian sweetener—and is lower on the glycemic index than white sugar. I also had that fresh pineapple I was planning to grill, so in it went.