A barbecue idea with chicken and nectarines. These serve up gorgeously with steamed rice and extra coriander leaves. Divide into appetizer-sized portions by slicing the grilled satays lengthwise between the double skewers. Soak the bamboo skewers in water for 30 minutes before using to prevent scorching.
1/2 cup low-fat coconut milk
3 cloves garlic, finely minced
2 tbsp fresh coriander, finely minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp each of turmeric and ground cumin
1 lime, cut in half
4 boneless skinless chicken breasts (about 2 lb.)
3 Ontario nectarines, pitted and quartered
1 red onion, quartered and cut into 12 pieces
Step 1: In medium bowl, combine coconut milk, garlic, coriander, fish sauce, soy sauce, turmeric, cumin and juice of half the lime, reserving other half to slice into wedges for garnish.
Step 2: Slice each chicken breast evenly into 4 large chunks. Add to marinade; cover and refrigerate for at least 1 hour or up to 12 hours.
Step 3: Drain chicken. Alternately thread 4 pieces chicken, 3 pieces nectarines and 3 pieces red onion onto 2 parallel soaked wooden skewers. Repeat with remaining ingredients. Cook on greased grill over medium heat for 10-13 minutes, turning once, or until no longer pink inside. Garnish with lime wedges.