Chicken and Eggplant Tahini Satay

Chicken and Eggplant Tahini Satay

Recipe By Chef John McConnell

Chicken and Eggplant Tahini Satay

¼ cup tahini
½ cup coconut milk
1 tsp brown sugar
1 tsp fish sauce
1 Tbsp soy sauce
½ juice of lime
2 tsp fresh ginger, grated fine
1 small shallot, finely chopped
1 chicken breast, boneless and skinless
1 large eggplant or 3-4 slender eggplants
Clif Family Napa Valley Coconut Dukkah

Place all marinade ingredients in a large bowl, whisk to combine and set aside ¼ cup. Flatten and pound chicken breast to ½ inch thickness and cut into strips, place into ziplock pouch and add approximately 2 tablespoons of marinade, sealing pouch and massaging until well coated. Allow to marinate 30 minutes. Cut eggplant lengthwise into ½ inch thick strips and immediately place into the large bowl with the marinade (if eggplant is rather wide, cut strips in ½ lengthwise to fit onto skewer, if eggplant slender leave strips whole). Allow eggplant to marinate 30 minutes. Meanwhile soak 8 skewers in water and preheat the grill. Thread the eggplant and chicken strips onto the skewers. Brush the grill grate with a little oil and grill for 5 to 7 minutes on each side, until cook all the way through. Remove from heat and sprinkle generously with coconut dukkah. Serve with reserved marinade atop your favorite flatbread and crunchy salad.

Chef John

Purchase Ingredients

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