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. }
{ 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.

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