Today’s dinner was a simple Asian inspired chicken dish with a satay(ish) sauce…
(And…it’s only fair to admit I was highly inspired by this recipe.)
First I made a paste of mixing the following in a food processor:
1 red Chili, de-seeded.
A large piece of peeled fresh Ginger.
5 cloves of Garlic.
A little bit of Tamari.
A little bit of Lime Juice.
Some Olive Oil (pour in a bit at a time until good texture of the paste).
Then I cut chicken breasts lengthwise into strips and l placed in most of the paste (note: most of…I saved a little bit for the sauce, maybe 1/2 cup (1 1/2 dl)).
Tossed them around so they where all covered in the paste, covered the surface in plastic wrapping and let marinate for about 4-5 hours.
Meanwhile I made a nut butter from throwing a few hands of cashews (I know…cashews are constantly debated wether they are paleo or not, and do have a quite high carb count, but you can choose whatever nuts you like ;) ) in the food processor and mixed to a flour, then I added coconut oil and roasted sesame oil bit by bit until it had a perfect texture.
(The roasted sesame oil really gives it an extra nice, nutty, flavor!)
I had planned to make skewers of the chicken and throw them on the grill, but I guess the weather gods weren’t up to sniffing lovely BBQ-aroma this evening…
…so instead I just gave them some nice color in a frying pan and then finished them off in the oven (390F (200C) for about 20 minutes).
While the chicken was in the oven I made the satay(ish) sauce by frying the marinade paste I saved, then added the nut butter and then added coconut milk until it had a nice, creamy, texture.
Served this with a simple salad, and would say both paleo and LCHF.
(and as always, let me know what you think…)
Oh! Almost forgot! …while the meat was marinating I tried out The Domestic Man’s “Lettuce Chips”…
…the plan was to snack on them tonight, but they were all gone before the dinner was done!
Absolutely worth a try!