This recipe was inspired by Living Loving Paleo’s Chicken Satay recipe. I just modified it to fit my dietary restrictions. So, that makes this recipe autoimmune paleo, low-fodmap, and nightshade free!
I, of course, included my favorites, ginger and turmeric, for anti-inflammatory and gut healing benefits. I can never get enough of those two spices!
Coconut Chicken Satay
Serves 4
Ingredients:
1 lbs. chicken breasts, pounded to about 1/4-1/2 inch thick
1/2 cup full fat coconut milk
2 heaping tbs. cilantro, chopped
2 tsp. fresh grated ginger root
1/2 tsp. turmeric
1/4 tsp. saffron
1/2 tsp. sea salt
Skewers (metal or wooden)
Mix all ingredients together in a plastic bag and marinate the chicken for 2-12 hours.
If you are using wooden skewers, about 30-60 minutes before you are ready to cook the chicken, soak the skewers in water.
Preheat oven to 350 F. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Weave chicken onto skewers and place on the wire rack.
Bake for 25-30 minutes, until chicken is almost done. Broil on high for about 5-10 minutes until chicken is done.
I enjoy eating this over a salad but you can make any type of “peanut” sauce to go with it, as well.
