Tuesday, April 28, 2015

Best Paleo Chicken Satay EVER--with Moroccan vegetables of course!

Mmmmm...Chicken Satay on the grill, spicy sunflower seed sauce (rather than peanut sauce), and Moroccan vegetables.  If you're feeling at all adventurous, you will LOVE this.  (Joseph did the hard part, I did the side dish...)

Best Paleo Chicken Satay EVER


    3/4 c unsweetened coconut milk
    1 T fish sauce
    1 T tamari
    1 T raw honey
    1 T curry powder
    2 t Sriracha   
    1 1/2 teaspoons kosher salt
    4 boneless, skinless chicken thighs

Also needed:
    4 long wooden skewers soaked in water for at least an hour
    Satay Dipping Sauce - recipe below

    Place all ingredients except the chicken in a large bowl and whisk to combine.

    Cut the chicken thighs in half lengthwise and add to the marinade. Stir to coat the chicken, cover and refrigerate for at least 30 minutes, up to 24 hours.

Thread two chicken thighs lengthwise onto each skewer. Place the skewers on the grill, close the cover, and cook about 3 to 4 minutes. Flip the chicken, and close the grill. Cook until the chicken is cooked through, about 3 to 4 minutes more. (Note: I hate to waste any of the marinade, so I tend to baste the chicken with any that’s leftover while it’s cooking.)

Transfer the skewers to a clean serving platter and serve with dipping sauce.

Satay Dipping Sauce

    3/4 c unsweetened coconut milk
    1/4 c sunflower seed butter*
    1 T fish sauce
    1 T organic raw honey
    1 T curry powder
    1 T tamari
    1 t Sriracha
    1 T freshly squeezed lime juice

    Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool. (Note: I just mixed it all together without cooking. It was fine.)   

*Peanut butter is traditional, but sunflower seed butter is every bit as good and more in keeping with Paleo/Primal.

Kate’s Part...Moroccan Vegetables

Cut up half an onion
2-3 radishes if you have them
2 large carrots
2 stalks celery
1 C. Cabbage, cut thin (not quite as thin as for slaw)
½ C. Mushrooms, if you have them.  (Or however many you want.)
2-3 cloves of garlic
handful of raisins
handful of dried apricots, cut up

1/4 C. Olive oil or toasted sesame oil.

Cut into bite sizes as shown.  And of course you can use whatever you have, add or omit whatever.  This is a delicious way to use of vegetables...I just used what I had, though squash would have been nice, too!

Saute everything in oil till tender...I start with the carrots because they take longer.

Just this sauteed is about perfect..slightly browned...

Then add either commercial Moroccan or Turkish seasoning, or add turmeric, ginger, cumin, a bit of cayenne, salt, and pepper–try a half teaspoon of everything but the cayenne and ginger, I go lighter with those because I am a wussy-girl.  If that’s not flavorful enough, add more!  More cumin, for sure...

Put a lid on it, turn down and let simmer 10 minutes or so.


And especially wonderful if it's warm enough to eat outdoors...

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