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Chicken Satay with Charred Plum Compote and Cashew Pesto

Recipe Created For
Grill Pan
Main Ingredient
Cook Time
Over 2 hrs.
Serving Size
6 - 8

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Toughened Nonstick Construction

Forged hard-anodized aluminum delivers superior nonstick performance with a PFOA-free reinforced coating that will never chip or flake. The hot-forging process prevents warping and creates consistent heat distribution.


Le Creuset nonstick pans are induction-ready, safe for the dishwasher and metal utensil-safe.

Stay-Cool Handles

Patented ergonomic handles are hollow to minimize heat transfer and provide a comfortable grip.




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Christmas in Paris Gift Guide
Christmas in Paris Gift Guide
Christmas in Paris Gift Guide
Chicken Satay with Charred Plum Compote and Cashew Pesto

Chicken and Marinade

  • 2 pounds boneless, skinless chicken thighs
  • 2 cups plain full-fat yogurt
  • 2 tablespoons grapeseed or vegetable oil
  • 3 tablespoons yellow or red miso paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, finely minced
  • 16 bamboo skewers, soaked in water
  • Vegetable oil for grill

Charred Plum Compote

  • 6 red plums, halved and pitted
  • 1/4 cup sherry vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons light soy sauce
  • 1 tablespoon minced ginger
  • 1 cinnamon stick
  • Water as needed

Cashew Pesto

  • 1 serrano chili, seeded
  • 3 large garlic cloves
  • 2 tablespoons honey
  • 1 1/2 tablespoons minced lemongrass or lemongrass paste
  • 1 1/2 cups cashews
  • Zest and juice of one lime
  • 1 cup fresh mint leaves
  • 1 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon Sriracha sauce or other chili paste
  • 1 1/2 to 2 cups grapeseed oil or light olive oil
  • 1 teaspoon salt, if using unsalted cashews
  • Pepper