Almond Satay Chicken
Sat 10th May is International Blog Swap Day! And to mark the occasion I have swapped blogs with a fabulous food blogger from down under – Karen, who is author of Food, Glorious Friendly Food.
Karen lives in Newcastle, Australia, just north of Sydney, close to both the beach and the vineyards. She lives with her family on a small acreage with their dog, two goats, a sheep, a veggie garden and some fruit trees. She is a photographer by profession, and loves taking tantalisingly good photos of her food, to entice you with!
Food, Glorious Friendly Food is a blog full of recipes that cater to families who want (or need) to eat free from wheat, dairy products, refined sugars and additives. The focus is on Wholefoods, made from scratch, that are nourishing and oh, so tasty! Karen has two boys, aged 11 and 8 , who have been eating this way since they were little. Karen’s motto for eating is “It’s ok to love food, just love food that loves you back”.
Karen has created a delicious recipe which offers a great substitute to peanuts, for those of you whose little ones suffer from peanut allergy. This recipe is great for family meal time and includes some of my favourite ingredients, including the superspice turmeric.
Almond Satay Chicken – author, Karen – Food, Glorious Friendly Food
We found out my first born was allergic to peanuts when he was one. Satay was one of my most favourite dishes, and I grieved the loss of it in our household! I would often order it when eating out to get my ‘fix’. It took me a few years to realise that there are other nuts that make a really fine replacement for peanuts in a Satay Sauce. I have tried making it with both cashews and almonds, and have played around with my favourite recipe a lot, and here is the final product that we all love! Kids and adults alike wolf it down! Of course if you can eat peanuts, and prefer them to almonds, go ahead and use peanut butter to replace the almond butter. Almond butter is just like peanut butter- made from ground almonds, sometimes with a little added oil and salt. It’s wonderful for spreading on toast too, and it’s very high in calcium.
If you’re not familiar with coconut sugar, it is a wonderful alternative to refined sugar. It is made by tapping the stems of the coconut palm, extracting the sap, and then dehydrating it at very low temperatures. This minimal amount of processing produces a nutrient and mineral-rich product with a great toffee-like taste. It has a low GI (about 35) so provides a slow energy release for your body. It’s also a very sustainable product- once a stem is tapped, it flows for the next 20 years. It’s great for when brown sugar is called for in a recipe, and I love baking with it. You can use it measure-for-measure to replace sugar in baking.
The other great thing about this recipe is that the cooked marinated chicken has the most wonderful, rich flavour, without even needing to add the sauce. So, it would make a great finger food for toddlers, or a tasty addition to a fried rice dish. Enjoy!
Serves 4 adults, or 6 with kids eating.
For the marinade:
- 500g / about 1 pound chicken thighs (or breasts if you prefer)
- 2 tablespoons tamari (wheat free soy sauce)
- 1 teaspoon freshly grated ginger
- 1 teaspoon turmeric powder
- 1 tablespoon almond butter (or peanut butter)
- 1 tablespoon coconut oil (or other oil)
For the sauce:
- Oil or ghee for frying
- ½ cup / 130g almond butter (or crunchy peanut butter)
- one brown onion, finely chopped
- 2 tablespoons rice wine vinegar
- 4 tablespoons coconut sugar (or palm sugar or brown sugar)
- small amount of fresh chilli, or chilli powder, to your own tastes (optional)
- 1 teaspoon finely grated or minced ginger
- 2 tablespoons tamari (wheat free soy sauce)
- 1 tablespoon fish sauce
- 1 cup / 250ml coconut milk or cream (needs a high coconut content, not much water added)
- up to 1 cup water
- vegetables of choice (e.g. red capsicum, carrot, green leafy vegetables)
- optional rice or noodles for serving
- fresh coriander for garnish
Note: If possible, marinate the chicken overnight, or for at least 2 hours to develop the beautiful flavours.
- Cut the chicken into bite sized cubes or strips.
- Stir all the marinade ingredients together in a glass or ceramic dish, then stir in the chicken until completely coated. Cover, and place in the fridge to marinate.
- When ready to cook, stir together in a bowl or small jug the vinegar, sugar, chilli, ginger, tamari, fish sauce and coconut milk. Set aside.
- Heat about 2 tablespoons oil (I prefer coconut oil) or ghee in a large pan over medium to high heat. Add the chicken and toss regularly so it browns completely. You may need to do this in two batches to avoid overcrowding the pan.
- Remove the chicken, setting aside for later.
- Add another tablespoon of ghee/ coconut oil to the pan and fry off the onions until they are soft, stirring regularly.
- Add the almond/ peanut butter to the pan with the onions, and HALF a cup of water. Stir vigorously until the mixture is thick, like custard.
- Add the jug of pre-mixed ingredients, stir, and allow to come to the boil. Reduce to a simmer and return the chicken to the pan.
- Simmer for a minute, and add vegetables to the dish. If it is becoming too dry, add the extra half cup of water to the pan and stir it in. Cover the pan to help the vegetables steam.
- When the vegetables are cooked to your liking, turn off heat and serve over rice or noodles if desired, and garnish with coriander.