Chicken in Satay Sauce

In a traditional Paleo way of eating peanuts are off the menu.  Strictly speaking peanuts are not actually nuts, they’re legumes.   Due to the occurrence of phytates in legumes their nutrients aren’t readily available to humans, plus peanuts are particularly susceptible to a naturally occurring kind of fungal toxin.  So just generally not great all round.

There are so many other nut and seed options out there though, go wild try them all!  My favourite is almond butter, yum, yum!  It works incredibly well on carrot sticks, but it’s also a great replacement for peanuts in a satay sauce.

chicken satay

INGREDIENTS (makes 4 serves)

Sauce

½ Brown onion

2 Tablespoons of coconut aminos

3 teaspoons of ground coriander

2 teaspoons of ground cumin

1 teaspoon of turmeric

¼ teaspoon of cinnamon

2 teaspoons of salt

1 Tablepsoon of coconut sugar

½ Cup of almond butter

¼ Cup of lemon juice

¼ Cup of lime juice

Other Ingredients

1 teaspoon of coconut oil

2 large chicken breasts, skinned and sliced into 2cm chunks

1 Cup sliced button mushrooms

1 bunch shredded kale or cavelo nero

To Serve

1 quantity roasted kumara (recipe in archive)

1 Cup roasted cashews

1 large, sweet red capsicum

1 large perfectly ripe avocado

 

DIRECTIONS

Place all sauce ingredients into a blender or food processor and blitz until smooth.  Heat a large, heavy based pan (with lid) over a medium heat, add the coconut oil and allow to melt.  Then add the chicken, mushrooms and kale.  Saute in the coconut oil to sear the chicken and then tip over the sauce and place the lid on.  Bring up to a simmer then turn down the heat and cook gently for 10 – 15 mins. Until the chicken is just cooked through.

To serve, dish up the kumara, spoon over the chicken in satay sauce and then top with the cashews, slices of capsicum and chunks of creamy avocado.

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