Seriously Simple: This dish is an Indonesian delight
In Cathy Erway’s book — “Sheet Pan Chicken” — you’ll find myriad recipes for easy, unusual dishes. The author also advises on best sheet pans, nonstick vs. non-nonstick and how to choose a chicken and features a chart on how to cook different chicken parts.
In the world of Seriously Simple cooking, sheet pan cooking is a definite technique worth learning. This recipe, for example, can be prepared in steps. Make the sauce and optional pickles the day before. You can marinate the chicken up to four hours ahead of cooking.
The chicken in the following recipe is also quickly marinated and baked, and accompanied by a sweet and spicy peanut sauce. There are tons of recipes for satay; but this one includes toasted cumin and coriander seeds, giving it a distinct Indonesian flavor.
While most satay recipes are grilled, this satay is broiled on a sheet pan, yielding a glazed slightly burnished exterior. What could be better than wrapping the chicken into crispy lettuce leaves with pickled vegetables and drizzling with this spicy, slightly hot, slightly sweet peanut sauce? I can’t think of much.
Chicken Satay Lettuce Wraps with Peanut Sauce
For the chicken:
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds