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Thai Paleo Satay Chicken Skewers

Thai Paleo Satay Chicken Skewers

Serves 4
Preparation time 30 minutes (plus 2 ½ hours marinating and soaking)
Cooking time 10 minutes

INGREDIENTS
1½ teaspoons lime zest
1½ tablespoons lime juice
1 tablespoon coconut oil, melted, plus extra for cooking
2 tablespoons tamari
1 ½ tablespoons fish sauce
3 garlic cloves, crushed
1½ tablespoons finely grated ginger
1½ tablespoons ground turmeric
1½ teaspoons ground coriander
1 teaspoon ground cumin
800 g (1lb 12¼ oz) organic free-range chicken thigh fillets, cut into 2.5 cm (1 inch) cubes
Sea salt and freshly ground black pepper
Coriander leaves, to serve
Lime halves, to serve

Cashew Satay Sauce
155 g (5½ oz) cashew nuts
120 g (4¼ oz) almond butter
2 tablespoons finely grated ginger
1 long red chilli, seeded and finely chopped
2 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon maple syrup
Sea salt

Thai Paleo Satay Chicken Skewers

METHOD
1 Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, ground spices and in a large bowl and mix well. Add the chicken and toss until thoroughly coated in the marinade. Transfer the chicken and marinade to a large, sealable plastic bag and marinate for at least 2 hours.
2 Soak 8 bamboo skewers in a shallow dish of cold water for at least 30 minutes, then drain.
3 To make the cashew satay sauce: Combine the cashews and almond butter in the bowl of a food processor and pulse until the nuts are well ground. Add the ginger and chilli and process until well blended. Add the tamari, sesame oil and maple syrup and blend well. Gradually pour in 4 tablespoons of water and pulse until the sauce becomes smooth. If the sauce is a little too thick, simply add more water. Set aside. Season with a little salt if desired. Preheat a barbecue or grill plate to medium-high.
4 Thread the marinated chicken cubes onto the prepared skewers and season with salt and pepper. Grill the skewers, basting with the marinade, for 3 minutes on each side until browned and cooked through. Season with salt and pepper if needed.
5 To serve, warm the satay dipping sauce, if desired. Scatter the coriander leaves over the skewers and serve with the lime halves and the satay sauce on the side.

Written by Pete Evans

A love of food saw Pete begin his career as chef and restaurateur at the age of 19, opening numerous award winning restaurants nationally as well as cooking in some of the finest restaurants globally.

Pete has not only cooked for the general public, but he’s also cooked a royal banquet for the Prince and Princess of Denmark, a private dinner for Martha Stewart, and even represented his hometown at the gala G?Day USA dinner for 600 in NYC.

Pete’s career has moved from the kitchen into the lounge room with many TV appearances including Lifestyle Channel’s Home show, Postcards from Home, FISH, My Kitchen Rules, Moveable Feast, and his latest The Paleo Way… stay tuned for Food is Medicine which is in pre production now!

It’s safe to say he knows his stuff, with over 10 bestselling cookbooks inspiring individuals and families in their kitchens around the world.

Pete’s also a simple guy. He loves his family, the ocean, surfing, and maintaining his own healthy lifestyle. When he changed his life to The Paleo Way of living, an abundance of mental, physical, and emotional changes followed. This paved the way for Pete’s belief that food can be medicine, and that it should be our first port of call for a healthier life.
They say the proof is in the pudding, and if hearing Pete speak about The Paleo Way isn’t enough to get you excited, almost nothing will.

As a certified health coach with qualifications from the Institute for Integrative Nutrition, Pete wants to change the lives of everyone around him, including you.

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