Chicken kebab from the Netherlands Antilles with peanut sauce

Ingredients for 4 servings:

• 2 chicken legs
• 4 tbsp soy sauce, sweet (Kecap manis)
• 1 tbsp lime juice
• 2 tsp ginger, grated
• 1 ½ tsp Sambal Oelek, more or less depending on your taste
• 1 tsp caraway seeds, ground
• ½ tsp ground turmeric
• 40 g onion(s), chopped
• 1 clove(s) garlic, crushed
• 1 tsp sambal oelek
• 200 g creamy peanut butter
• 4 tbsp tamarind paste
• 2 tbsp soy sauce, sweet (Kecap manis)
• 2 tbsp white vinegar, or more

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

Boka Dushi

Wash the chicken thighs thoroughly and then remove the bones. Cut the chicken into strips. Make a marinade in a bowl by combining kecap manis, lime juice, ginger, sambal oelek, cumin, and turmeric. Add the strips of meat and stir well. Cover and let the meat marinate in the refrigerator for 30 minutes. In the meantime, make the sauce. If you don’t have tamarind paste but rather the flesh with the seeds in the block, cut off a portion of the block and soak it in a little hot water. Tear it apart with your fingers, then pass the flesh through a fine sieve. Blend the onions, garlic, and sambal oelek into a creamy paste using a hand blender or a mortar and pestle. Heat a little oil in a small saucepan and sauté the paste. Then add the kecap manis, tamarind juice, and vinegar with the peanut butter and mix. Heat the sauce and season to taste. Thread the strips of meat lengthwise onto soaked skewers. Prepare the grill for direct grilling. Grill the chicken skewers for about 2-4 minutes, turning them with tongs until they are cooked through and the skin is crispy. Serve the boka dushi, as they are called in the local language, with peanut sauce.