Nut-free Chicken Satay
Ingredients
Satay Skewers
- 380 g chicken thighs
- 2 shallots chopped
- 1 stalk lemongrass
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp turmeric
- 1 clove garlic
- 1 cm ginger
- 1 tsp tamarind jar
- 2 tsp palm sugar or honey
- 1 tbsp olive oil extra virgin
- 1 tbsp soy sauce tamari for gluten-free
Satay Sauce
- 1 tbsp sunflower seed butter or peanut butter
- 1 shallot
- 1/4 red chilli increase if desired
- 1/4 tin coconut milk
- 2 tsp tamarind jar
Servings:
Instructions
Chicken Satay
- Crush the garlic and set aside
- Take the bottom and top off the lemon grass stalk, and roughly chop
- Add all satay ingredients apart from the chicken to a food processor and blend
- Chop the chicken into 1cm chunks and thread onto metal or bamboo skewers (soaked in water for an hour)
- Barbecue for a few minutes either side, flipping regularly until chicken is cooked through. Serve with the satay sauce.
Satay Sauce
- 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
- 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.
- Sauté the chill and shallots for 5 minutes in a little olive oil until soft.
- 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.
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