Chicken Crocodiles Recipes

Steps:

• Bring broth to boil in large saucepan; gradually stir in flour. Cook 2 to 3 min. or until mixture forms stiff dough that pulls away from side of pan, stirring constantly. Cool.
• Meanwhile, cook onions and peppers in 1 tsp. oil in medium saucepan on medium heat 3 min. or until crisp-tender. Remove from heat. Add chicken and parsley; mix lightly. Stir in cream cheese and mozzarella.
• Place dough on lightly floured surface; knead 5 min. or until smooth and elastic. Divide into 12 equal pieces; roll each piece into 5-inch round. Spoon about 3 Tbsp. chicken mixture onto center of each round; wrap dough around filling to completely enclose filling. Roll each to resemble drumstick.
• Heat remaining oil to 375ºF in medium saucepan on medium-high heat. Add chicken roll-ups, in batches; cook 8 to 10 min. or until golden brown on all sides. Drain on paper towels.

Steps:

• Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning.
• Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in).
• Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible.
• To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary.
• Simmer very gently for five minutes.
• Preheat a barbecue, grill or griddle pan until very hot.
• Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill.
• Cook for a few minutes on each side until cooked through and golden, being careful not to overcook.
• Serve the skewers with the hot satay sauce for dipping.