About
These chicken skewers are coated in a tangy almond butter and coconut marinade and served with a creamy satay style dipping sauce.
The skewers are ideal served with salad, zucchini noodles or a portion of cauliflower rice.
Ingredients
- 9 ounce chicken thigh, skin removed before cooking
- 2 tablespoon almond butter, unsalted
- 2 teaspoon sesame oil
- 2 tablespoon tamari sauce
- 1 tablespoon lime juice, fresh
- 1 teaspoon lime zest
- 1 tablespoon maple flavored syrup by lakanto
- 1 teaspoon ginger, ground
- 1 teaspoon cumin, ground
- 1 teaspoon spices coriander seed or ground
- 1 clove garlic
- ¾ cup coconut milk, plain or original, lite, not fortified, typically used in cooking
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Cover 4 wooden skewers with water and leave to soak for 20 minutes.
- Add the almond butter, lime juice, lime zest, tamari, lakanto syrup, sesame oil, ginger, cumin, coriander, garlic and pepper to a mixing bowl. Mince the garlic and add to the bowl, stirring everything well to combine.
- Add two tablespoons of coconut milk to the bowl and beat together until smooth. Spoon half of the mixture into a small saucepan and set to one side.
- Dice the chicken thighs into 1 inch chunks and add to the bowl with the remaining sauce. Use your hands to coat the chicken pieces in the satay.
- Divide the chicken evenly between the four soaked skewers.
- Transfer to the oven to bake for 18- 20 minutes or until golden brown all over and completely cooked through.
- Whilst the kebabs are cooking, add the remaining coconut milk to the pan with the reserved almond butter mixture. Cook the sauce gently until hot through.
- Serve the kebabs with the dipping sauce.
Nutrition Facts
- Servings: 2
- Calories: 438.6kcal/1833.1kJ (per serving)
- Fat: 27.1g (per serving)
- Carbs: 10.7g (per serving)
- Protein: 41.0g (per serving)
