Almond Butter Chicken Satay

Ingredients

• 4 chicken breasts (cut into chunks, washed and dried)
• 1/2 a cup of almond butter
• 2 tbsp. fresh lime juice
• 1 tbsp. coconut palm sugar
• 1 tsp. ground ginger
• 1 cup coconut milk
• 2 garlic cloves (chopped)
• 1/2 tsp. of red pepper flakes
• 2 tbsp. of coconut aminos
• 1 1/2 tsp. of himalayan pink salt
• 5 large wooden skewers (presoaked)

Instructions

1. 1

   Add the chicken to a medium sized bowl then proceed to sprinkle in the pink salt and coat the chicken with it then set aside.

2. 2

   Add the remaining ingredients to a blender and blend into a smooth consistency. The mixture should be a smooth (not runny paste) this will thicken with time.

3. 3

   Divide the marinade evenly, pouring one half of the almond mixture over the chicken to act as a marinade. refrigerate the remainder to reserve for the sauce.

4. 4

   Feed the chunks onto each skewer leaving a few centimetres at the bottom of each skewer free to hold and set aside.

5. 5

   Allow the meat to infuse and marinate for up to 2 hours or overnight (if you prefer)

6. 6

   Crack up the broiler/grill on high heat and grill the meat thoroughly on each side until both sides are golden brown.

7. 7

   Serve accordingly with the sauce.