Roasted chicken with satay sauce

Great for leftover chicken.

Tagine with honey 311 (photo credit: Danya Weiner)
Tagine with honey 311
(photo credit: Danya Weiner)
Sauce1 tablespoon good olive oil1 tablespoon dark sesame oil2/3 cup small-diced red onion (1 small onion)1 1/2 teaspoons minced garlic (2 cloves)1 1/2 teaspoons minced fresh ginger root1/4 teaspoon crushed red pepper flakes2 tablespoons good red wine vinegar1/4 cup light brown sugar, packed2 tablespoons soy sauce1/2 cup smooth peanut butter1/4 cup ketchup2 tablespoons dry sherry1 1/2 teaspoons freshly squeezed lime juice*1 rotisserie chicken
1. Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes.
2. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool.
3. Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.