Grilled Macadamia Satay Chicken

GRILLED MACADAMIA SATAY CHICKEN

{ SINCE THE PALEO DIET ADVISES AGAINST THE USE OF PEANUTS (THEY ARE ACTUALLY A LEGUME AND NOT A NUT), I’VE DECIDED TO MAKE USE OF AUSTRALIA’S NATIVE NUT IN THIS AROMATIC, RICH SATAY SAUCE – AND IT WORKS AMAZINGLY WELL. }

Contributor: Martyna Angell

{ INGREDIENTS }

4–6 chicken thighs (about 500g), cut into bite-sized pieces, fat trimmed off

MACADAMIA SATAY

1 x 165ml can coconut milk

3 tbsp macadamia nut butter

8 macadamia nuts, chopped finely

1/2 tsp ground turmeric

1/2 tsp ground ginger

1/2 tsp ground coriander pinch of ground cumin

1/2 tbsp tamari

TO SERVE

4 tbsp olive, coconut or macadamia oil

1 bunch bok choy, quartered lengthways

1 handful coriander leaves

2 cups steamed rice, cooked quinoa or amaranth (optional)

{ METHOD }

Since the paleo diet advises against the use of peanuts (they are actually a legume and not a nut), I’ve decided to make use of Australia’s native nut in this aromatic, rich satay sauce – and it works amazingly well. When it comes to grilling chicken, I find that thighs retain their juiciness much better than breast pieces, but if you prefer, use breast meat instead.

Prep time: 15 MINUTES

Cook time: 15 MINUTES

Total time: 30 MINUTES

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