Satay…ish Asian Inspired Chicken

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No peanuts. No gluten.

Today’s dinner was a simple Asian inspired chicken dish with a satay(ish) sauce.
(Highly inspired by this recipe by Cavegirl In The Kitchen.)

Satay…ish Asian Inspired Chicken

Serves4
Prep time15 minutes
Cook time30 minutes
Total time45 minutes
Compliance Paleo, Primal
Meal type Lunch, Main Dish
Main ingredient Chicken/Poultry
Miscellaneous Barbecue
No peanuts. No gluten.

What you need:

    Meat

    • 4 chicken breasts

    Marinade

    • 1 onion
    • 1 red chili (de-seeded)
    • 1 Large piece of ginger (peeled)
    • 5 cloves of garlic
    • a dash of coconut aminos or tamari
    • a dash of lime juice
    • extra virgin olive oil

    Sauce

    • a few handful cashew nuts
    • coconut oil
    • coconut milk

    What to do:

    1Throw all the ingredients for the marinade, except the olive oil, in a food process.
    Run it to a paste, adding olive oil little by little until it has a nice texture.
    2Set about 0.5 cup (1.5 dl) of the marinade aside.
    3Cut the chicken breasts lengthwise into strips, and put them together with the rest of the marinade in a bowl.
    4Cover the bowl with plastic wrap and let marinate in the fridge for som 4-5 hours.
    5Put the cashews in a food processsor and run it to flour, then add coconut oil little by little until you've got a nut butter.
    6Put the marinade you set aside in a hot frying pan, and then add the nut butter.
    7Add coconut milk until you've got a sauce that has a nice and creamy texture.
    8Either grill the marinated chicken, or quickly seear them in a hot frying pan and then finish them off in the oven at about 390F (200C) for some 20 minutes.

     

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    Enjoy!

     


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    6 Comments

      • Thanks, appreciate it! :)

        Noticed you link to a few unit converters on your blog…feel free to embed the ones I’ve made if you want to.
        (Just click the red “+” in the lower right corner, choose “Embed this widget”, then in the right side frame of the page you are taken to click the WordPress logo and copy the code to put on your blog page where you want to embed it.)

    1. This looks really good! And a house guest brought me some Penzey’s spices this past weekend, one of which was Satay! Question……From the pic, it would appear that perhaps you put someliquid (coconut milk or cream) into your paste? But I don’t see such an ingredient listed? Can you clarify whether an ingredient is missing from the list?

      • Hi there Buttoni!
        …and thank you! :)

        To summarize below text, no ingredients were used that are not listed in the recipe…but unfortunately all ingredients for the complete dish is not listed in the initial ingredient list.
        – – –
        Not sure if you refer to the picture of the paste used for marinating (“bowl picture”), or the picture of the sauce made by among other ingredients a little bit of the paste I used for marinating (“plate picture”)?

        Anyway, for what is described as a paste (ie the marinade) in the recipe I did not add any other liquid except for what is listed (ie Tamari, Lime Juice and Olive oil). Also the Onion, Chili, Ginger and Garlic contains quite an amount of water, so when all blended together in a food processor the result is not a dry kind of paste, more like puree maybe.

        For the sauce served with the chicken I used a little bit of this paste/puree (that was put aside prior to marinating), cashew butter and coconut milk.
        (this is to be found within the text further down in the recipe).

        I hope this answers your question?
        If not, let me know what is still unclear and I’ll do my best to straighten those question marks out :)

        Wish you a nice day, and good luck with the recipe (please post a comment on the result)!

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