Nut-free Chicken Satay
Print Recipe
An easy, healthy chicken satay - with the bonus that it's nut-free
Servings Prep Time
6 20 minutes
Cook Time Passive Time
5 minutes 1+ hours
Servings Prep Time
6 20 minutes
Cook Time Passive Time
5 minutes 1+ hours
Nut-free Chicken Satay
Print Recipe
An easy, healthy chicken satay - with the bonus that it's nut-free
Servings Prep Time
6 20 minutes
Cook Time Passive Time
5 minutes 1+ hours
Servings Prep Time
6 20 minutes
Cook Time Passive Time
5 minutes 1+ hours
Ingredients
Satay Skewers
Satay Sauce
Servings:
Instructions
Chicken Satay
  1. Crush the garlic and set aside
  2. Take the bottom and top off the lemon grass stalk, and roughly chop
  3. Add all satay ingredients apart from the chicken to a food processor and blend
  4. Chop the chicken into 1cm chunks and thread onto metal or bamboo skewers (soaked in water for an hour)
  5. Barbecue for a few minutes either side, flipping regularly until chicken is cooked through. Serve with the satay sauce.
Satay Sauce
  1. If using homemade sunflower butter, roast 2 cups of sunflower seeds in an oven at 170 degrees Celsius for around 15 minutes and leave to cool
  2. Blend the seeds together with 2 tbsp cold pressed rapeseed oil in a food processor for 5-10 minutes. Give the processor regular breaks if need be, but blend until you have a smooth sunflower butter. Store the butter in a clean sterilised jar in the fridge.
  3. Sauté the chill and shallots for 5 minutes in a little olive oil until soft.
  4. Add the tamarind, stir and then add the coconut milk and 1 tbsp sunflower seed butter. Simmer gently for 5-10 minutes then leave to cool.
Share this Recipe