By Pete Evans
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
Method:
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. Soak 8 bamboo skewers in a shallow dish of cold water for at least 30 minutes, then drain.
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. 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. 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.
