I went to the wild blueberry field day today at Blueberry Hill, the University of Maine research center in Jonesboro, and among many other things scored some fabulous blueberry recipes. I was promised that this one was one of the best (I won't get to make it until Sunday) so I'm sharing it with you:
Chicken Sate with Wild Blueberry Peanut Butter Sauce
Sauce:
3 T. grated fresh ginger
1 shallot or 1/2 cup onion, finely diced
1 t. olive oil
6 oz. water
3 T. crunchy peanut butter
1 1/2 cups frozen wild blueberries
1 t. cornstarch
1/2 t. salt
Heat oil and briefly saute ginger and shallot. Add water and peanut butter over medium heat and whisk together. Add frozen berries. Mix small amount of water in the cornstarch and add to berry/nut sauce. Bring to a boil and then simmer for three minutes.
Sates:
2 double chicken breasts
1 T. olive oil
salt and pepper
wooden skewers
Cut the chicken breasts filets lengthwise into thin strips. Flavor with salt and pepper. Put the strips in an accordion manner onto a lightly oiled skewer. Heat oil in deep fry pan and cook the skewers on each side for three minutes or until done.
Serve with the blueberry sauce. Serves four.
More recipes can be found at www.wildblueberries.com
ENJOY! and if you try it, let me know how it was!
1 comment:
My husband LOVES chicken satay with peanut sauce and since he loves blueberries too, this one is something I will surprise him with.(I don't eat chicken, but I will make a tofu version for me.) You're probably saying "oh yum" aren't you? Thanks for the recipe, I'll let you know how he likes it...the one with chicken that is!
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