West African Chicken Kebabs

[nverland]

West African Chicken Kebabs
ACTIVE: 30 MIN TOTAL TIME: 1 HR SERVINGS: 4

INGREDIENTS
1 cup roasted peanuts
1 tablespoon finely grated ginger
3 garlic cloves, crushed
1 chicken bouillon cube
2 teaspoons paprika
1 1/2 teaspoons onion powder
1/2 teaspoon cayenne
1 pound skinless, boneless chicken breast, sliced crosswise 1/4 inch thick
1/4 cup canola oil
Kosher salt
Pepper
16 wooden skewers, soaked in water for 30 minutes

Directions
In a food processor, pulse the peanuts until finely chopped. Add the ginger, garlic, bouillon cube, paprika, onion powder and cayenne and pulse until a coarse and crumbly mixture forms. Spread the peanut mixture on a large plate.
Rub the chicken all over 
with 2 tablespoons of the oil and season with salt and pepper. Thread the chicken onto the skewers and press into the peanut mixture to coat both sides. Arrange the skewers 
on a plate. Let stand at room temperature for 30 minutes.
In a grill pan, heat 1 tablespoon of the oil. Cook half
of the chicken over moderate heat, turning carefully, until deep golden and the chicken is cooked through, about 5 minutes. Repeat with the remaining oil and chicken. Serve hot.

MAKE AHEAD
The peanut mixture can be refrigerated overnight.