Almond butter chicken satay with Asian slaw

Serves 4

INGREDIENTS

• 2 tbs coconut oil

• 1 lemongrass stalk (inner core only), finely chopped

• 2 garlic cloves, finely grated

• 5cm piece ginger, finely grated

• 1/2 red onion, finely chopped

• 1/2 tsp dried chilli flakes

• 2 tsp coconut sugar

• 2 tsp tamarind paste

• 2 tbs tamari

• 1/2 cup (125g) almond butter

• Juice of 3 limes

• 1/2 Chinese cabbage (wombok), finely shredded

• 1/4 red cabbage, finely shredded

• 2 kale leaves, finely shredded

• 1/4 cup (35g) sesame seeds, toasted

• 2 tsp sesame oil

• 8 (800g) chicken thigh fillets, cut in half

METHOD

• 1. To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.

• Place all cabbage, kale and sesame seeds in a bowl and toss to combine. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.

• 3. Preheat a barbecue or chargrill pan too high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.