Cashew and Hazelnut Chicken Satay

Although Emma loves all types of Asian food, the one thing she doesn’t like is chicken satay. She was willing to give my concoction a chance and I took the challenge!

I looked up some recipes for inspiration online from the paleosphere and found mainly peanut-substituted-with-cashew recipes.

The following is what came out of a quick grocery shop, and about an hour of kitchen madness.

Please excuse any inconsistencies in our photos. We’re working out how to build/use our light box (transforming into a “light hood” soon). We should have more consistent and beautiful photos as the posts roll on!

Ingredients:

  • 1 large dried chili (homegrown in this case)
  • 3 cloves garlic, chopped
  • 100 grams raw, unsalted cashews
  • 30 grams unsalted hazelnuts (raw if available)
  • 150 ml coconut milk
  • 1 lime, juice
  • 2 Tbsp fish sauce
  • Pinch of sea salt
  • 1 ½ Tbsp honey
  • 1 ½ cups of water
  • 1 ½ Tbsp coconut oil
  • 1 Tbsp avocado oil

The Sauce:

  1. Sautee the garlic and chili in coconut oil in a small saucepan, stir regularly to avoid burning
  2. Roast the cashews and hazelnuts in avocado oil in a separate frying pan on a high heat for 3-5 minutes, stirring regularly
  3. Make sure you keep an eye on both the saucepan and frying pan to avoid burning
  4. Once garlic has begun to brown, add the water and let it come to a boil
  5. Use a food process or blender to chop the roasted nuts until very fine
  6. Add the water, coconut milk, fish sauce, salt, honey, lime juice, and nuts into the sauce pan, let it come to a boil
  7. Use half the sauce to marinate your chicken
  8. Reduce the remainder of the sauce at a low-med heat, until it turns into a paste. Don’t lose hope or rush this, the sauce will reduce to about half the original volume and the flavours will intensify, it’s worth the wait.

The Chicken

  1. Slice your chicken lengthways into thin strips and add the marinade
  2. Allow 15-30 minutes of marinating for the flavors to infuse into the chicken
  3. Skewer the chicken in a ‘zigzag’ pattern onto wooden skewers
  4. On a grill or barbeque, grill your meat and baste the chicken with any marinade that remains until golden brown and cooked on the inside

5 thoughts on “Cashew and Hazelnut Chicken Satay

  1. This dressing/sauce is so good! I did not have any limes so I used lemon and it was really tasty! I used it as a dressing on a salad for lunch with sliced smoked chicken breast, spring onions and tomatoes. I plan to make it agin and again!

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