Chicken Satay Sticks w Macadamia Satay Sauce, Cucumber & Chilli Pickle & Coconut Rice
Delicious peanut free satay sauce!
Ingredients
Chicken Skewers
- 4 Organic Chicken Thighs or 2 Chicken Breasts
- 1 tsp Coriander
- 1 tsp Turmeric
- 1 tsp Sweet Paprika
- 2 Cloves Garlic
- 4 Eschalots
- 1 tsp Celtic Sea Salt
- 2 tsp Olive Oil
- 8 medium bamboo skewers (preferably soaked in water for 20 mins)
Satay Sauce
- 300g Macadamias
- 2 Medium Red Onions
- 4 Cloves Garlic
- 2 Long Red Chillies, seeds removed
- 2 Stalks Lemongrass
- 100g Olive Oil
- 2 tsp Tamarind Pulp
- 1 Tbsp Lime Juice
- 1 tsp Lime Zest
- 1 Tbsp Coconut Palm Sugar
- 2 1/2 tsp Celtic Sea Salt
- 150-200g Coconut Milk
Coconut Rice
- 250g Coconut Milk
- 220g Water
- 220g Jasmine Rice
- 1/2 tsp Celtic Sea Salt
- 1 tsp Honey or Raw Sugar
Cucumber Pickle
- 2 Lebanese Cucumbers, deseeded and sliced on the diagonal
- 1 Red Cayenne Chilli, deseeded and sliced
- 1 Tbsp Rice Wine Vinegar
- 1 tsp Honey
- 1/2 tsp Celtic Sea Salt
- 1 tsp Olive Oil
Instructions
Chicken Skewers
- Chop the chicken into 3-4cm cubes and place into a large mixing bowl. Place the eschalots, garlic, spices, salt and olive oil into the Thermomix and chop 5-10 Sec/Speed 7. Add to the bowl with the chicken and stir to combine well. Let marinate for 4-6 hours or overnight.
- Thread 5-6 pieces onto medium sized skewers. Preheat a chargrill or barbeque grill on high. Cook the chicken for approximately 4 minutes each side or until the meat is cooked through evenly.
Sauce
- Preheat the oven to 180°C. Line a baking tray with baking paper and roast the macadamias for 10 minutes or until golden brown. Remove from the oven to cool slightly.
- Place 50g of the macadamias into the Thermomix and chop 15-20 sec/Speed 4. Set aside.
- Place the remainder of the nuts into the Thermomix and mill 10 Sec/Speed 9. Scrape down the sides of the bowl then process 40 Sec/Speed 4-5 until nut butter forms. Set aside.
- Place the onion, garlic, chilli, lemongrass and olive oil into the Thermomix and chop 10 Sec/Speed 7. Then sauté 10 Mins/100°/Speed 1.
- Add the all the remaining ingredients along with the reserved nut butter and cook 5 Mins/80°/Sp 1.
- Once cooked pour into a serving bowls and sprinkle with the reserved chopped macadamias.
- Serve with coconut rice or Cauliflower Rice.
Notes
- Serve with my Cauliflower Rice for a low carb version!
- You can double my Coconut Rice to serve more people.
Nutrition
- Serving Size: 4