ALMOND BUTTER CHICKEN SATAY WITH ASIAN SLAW

The humble chicken thigh is chargrilled and slathered in a creamy, rich satay sauce.

INGREDIENTS

• 2 tbs coconut oil
• 1 lemongrass stalk (inner core only), finely chopped
• 2 garlic cloves, finely grated
• 5cm piece ginger, finely grated
• 1/2 red onion, finely chopped
• 1/2 tsp dried chilli flakes
• 2 tsp coconut sugar
• 2 tsp tamarind paste
• 2 tbs tamari
• 1/2 cup (125g) almond butter
• Juice of 3 limes
• 1/2 Chinese cabbage (wombok), finely shredded
• 1/4 red cabbage, finely shredded
• 2 kale leaves, finely shredded
• 1/4 cup (35g) sesame seeds, toasted
• 2 tsp sesame oil
• 8 (800g) chicken thigh fillets, cut in half

• METHOD

  • 1
    To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.
  • 2
    Place all cabbage, kale and sesame seeds in a bowl and toss to combine. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.
  • 3
    Preheat a barbecue or chargrill pan to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.

  • NOTES

    -

    You will need 16 small metal skewers. If using wooden skewers, soak in cold water for 15 minutes.