This recipe is great for people who are allergic to peanuts but can eat cashews. You'll need to allow at least two hours to marinate the chicken.
800g chicken thighs, cut into 2.5cm cubes
1 1/2 tbsp lime juice
1 1/2 tsp lime zest
1 tbsp coconut or olive oil, plus extra for cooking
3 tbsp tamari
3 tbsp fish sauce
3 garlic cloves, crushed
1 1/2 tbsp ginger, minced
1 1/2 tbsp turmeric powder
1 1/2 tsp ground coriander
1 tsp ground cumin
2 tsp sea salt
8 skewers (soaked in water for 30 minutes)
Satay dipping sauce (peanut free)
1 cup raw, unsalted cashew nuts
1/2 cup organic almond spread
2 tbsp fresh ginger, peeled and grated
2 tbsp tamari
1 tbsp sesame oil
1 tbsp maple syrup
1/3 cup filtered water
fresh coriander, to serve
fresh lime, to serve
1. To prepare the chicken skewers, combine all the marinade ingredients in a large bowl and mix until well combined. Place the chicken meat in the bowl and toss until thoroughly coated. Transfer the chicken and marinade to a large, sealable plastic bag and marinate for at least two hours, or refrigerate overnight.
2. To make the satay dipping sauce, combine the cashews and almond butter in a food processor bowl and pulse until the nuts are well ground. Add the ginger and process until the mixture is well blended. Add the tamari, sesame oil and maple syrup and blend well.
3. With the food processor still on pulse, pour in the filtered water and continue to process until the sauce becomes smooth. Set aside. If the sauce is a little too thick, add more water.
4. Preheat a barbecue or grill plate to medium-high. Divide chicken mixture and thread onto the skewers and season with salt and pepper. Grill for three minutes each side, until browned and cooked through. Baste with extra marinade when cooking to help the chicken retain its tenderness.
5. Warm the satay dipping sauce, if desired. Serve the skewers with the sauce on the side, and fresh coriander and lime.