Satay Chicken with Cashew Satay Sauce - no peanuts

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This recipe is pretty easy and its
one of the nicest satay sauces
I have ever tasted with no peanuts
​ – that’s right no peanuts!!!!
Its a little spicy, so you may want to
be careful with the chilli if you
don't like too much heat!!

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Chicken
1½ Tabs lime juice
zest of one 1 lime
1 Tab coconut oil, melted, plus  extra for cooking
2 Tabs tamari
1½ Tabs fish sauce
3 garlic cloves, grated or crushed
1½ Tab ginger, grated
1½ Tabs ground turmeric
1½ tsps ground coriander
1 tsp ground cumin
800 grams organic free-range chicken thigh fillets, cut into 2.5 cm cubes
sea salt and freshly cracked black pepper
salad leaves or any mix of a green salad you like, it could even be blanched snow peas etc
coriander, chopped to serve
2 limes cut into quarters to serve
Combine the lime zest and juice, coconut oil, tamari, fish sauce, garlic, ginger, ground spices and in a large bowl and mix well. Add the chicken and toss until thoroughly coated in the marinade. Re-frigerate for at least 2 hours or overnight if you have time.
Add 2 Tabs of coconut oil to a good non stick pan and add chicken pieces – I find probably 3 mins on each side, don’t push them about, let them sit and make a good seal and cook until really brown on one side before turning – approx 3 mins each side. Sometimes leaving them that little bit longer gives them a good caramelization and a great taste!

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Cashew Satay Sauce
155 grams cashews
120 grams almond butter
2 tablespoons ginger, finely grated
1 red chilli, deseeded and finely chopped
2 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon maple syrup
​sea salt

Combine the cashews and almond butter in the bowl of a food processor and pulse until the nuts are well ground.  Add the ginger and chilli and process until well blended. Add the tamari, sesame oil and maple syrup and blend well.  
Gradually pour in 4 tablespoons of water and pulse until the sauce becomes smooth.
If the sauce is a little too thick, add more water until you reach a consistency you like.
Taste and season with salt and pepper to your liking.

I like to use a nice platter, pop your bowl of sauce in the centre, then lay out a good layer of salad or blanched greens and put your chicken on top of the salad and sprinkle with chopped coriander and lime quarters.
You could serve with chicken on a plate with the sauce on the side, its totally up to you.
Enjoy!!