In a medium saucepan over high heat, combine the stock, cream, peanuts, peanut butter, sesame oil, soy sauce, garlic, cilantro, salt, cayenne, and black pepper. Bring to a boil, reduce the heat, and simmer, stirring, for 3 minutes. Remove from the heat. Makes about 1 1/2 cups.
Skewer the chicken pieces the long way, threading about 6 to 8 pieces per skewer. Sprinkle 1 teaspoon Creole Seasoning over each skewer of chicken, and use your hands to coat the meat.
Heat a large skillet over high heat and sear the chicken until brown, for about 1 1/2 minutes on each side of 4 sides, or a total of 6 to 8 minutes. Remove from the heat.
To serve, spoon a generous 1/3 cup of the sauce onto each of 4 plates, arrange 2 skewers on top, and sprinkle with 1 tablespoon of the green onions. Let your guests eat this as they wish, pushing the chicken off the skewers with a fork, or nibbling it right off the skewers.
Yield: 4 first-course servings