Paleo Malaysian Satay Chicken with Coconut Rice and Cucumber Salad

Allergens

Soy (from fish sauce)

Ingredients

• 800g boneless skinless chicken thighs, cut into bite
• sized pieces
• 2 cups jasmine rice
• 1 cup canned coconut milk
• 2 cups water
• 1 cucumber, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/4 cup coconut aminos
• 2 tablespoons almond butter
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. a. In a small bowl, mix coconut aminos, almond butter, lime juice, fish sauce, ground coriander, cumin, paprika, salt, and pepper to make the satay marinade. Set aside. b. Marinate chicken pieces in the satay marinade for at least 30 minutes, or up to 2 hours in the refrigerator. c. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat and simmer until rice is cooked through, about 18 20 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. d. In a small pan, heat olive oil over medium heat. Add garlic and ginger, cook until fragrant, about 1 minute. e. Thread marinated chicken pieces onto skewers and grill or pan fry until cooked through, about 4 5 minutes per side. f. Serve satay chicken over coconut rice, garnished with cucumber salad and fresh cilantro leaves.

Chef’s Insight

Marinating the chicken in advance allows the flavors to infuse deeper into the meat, enhancing its taste.

Notes

Use metal or bamboo skewers and soak them in water for at least 30 minutes before using to prevent burning on the grill.