This almond butter chicken satay recipes is something else! It’s creamy, rich but with a touch of zingy sharpness to get your taste buds dancing. Chicken never tasted better. If you already follow Paleo you’ll know that traditional satay is off the menu as it’s made from peanuts which are technically a legume. Not only do they contain lectins and phytic acid which in themselves can be detrimental to gut health, but also aflatoxins.
These aflatoxins are produced by a mould that grows on top of the peanut. It thrives when it’s stored in warm, humid places meaning that even organic varieties are really no better for you. Unless you’re eating your peanuts straight from the tree, they’re best avoided. But we all know how good peanut butter is. Thankfully there are now many other nut butter alternatives to keep addicts like me happy. Whose with me here?
Satay sauce goes with chicken like strawberries go with cream but for those of you with autoimmune conditions and gut related health issues the usual culprits (peanuts and sugar) found in many satay recipes can cause problems.
This almond butter chicken satay recipe is sugar and dairy free so totally fine for those of you following anti-inflammatory and autoimmune friendly diets like Paleo, Bulletproof, Whole30, low Fodmap, SCD and Keto. Give it a try, let me know what you think. It also goes really well in courgette noodles with a mountain of crispy stir fried veg.
Serves 2
Ingredients
- 2 chicken breasts
- Pinch Pink Himalayan salt and cracked black pepper
- 1 tablespoon olive oil
Almond butter satay sauce
- 1 small baby red pepper
- 2 shallots
- 1 tablespoon coconut oil
- 1 clove garlic
- 100ml full fat coconut milk or 50g coconut cream melted in 100ml water
- small splash fish sauce
- 1 teaspoon coconut aminos
- 2 heaped tablespoons almond butter
- 1 teaspoon ginger
- Juice of 1/2 lime
To serve
- Handful almonds and coconut chips
Method
Preheat the oven to 190C (fan assisted)
Take the chicken breasts, cut into slices. Season with salt, pepper and olive oil and thread onto wooden skewers. Place on an oiled baking tray.
Almond butter satay sauce
Dice the onion, garlic and pepper. Heat the coconut oil in a pan and sweat the onion, pepper and garlic until soft. Turn down the heat. Add the remaining satay sauce ingredients and stir quickly. Remove from the heat, allow to cool slightly and transfer to a hand blender and blitz until smooth. Coat the chicken in about 1/3 of the dressing and allow to marinate for minimum of 30 minutes. The longer you leave it the better. You could even prepare it the night before and leave in the fridge over night.
Place the chicken in the oven and bake for around 20 minutes until cooked through. Alternatively, cook on a griddle pan to get those nice chargrilled lines.
Roast the whole almonds for 6 minutes in the oven until golden brown. Add the coconut chips for about the last 1 minute as they toast very quickly. Allow to cool.
Serve the almond butter chicken satay skewers with the remaining sauce and some crushed toasted almonds and coconut chips. Happy dunking.
