Satay would have to be a favourite flavour of mine, who am I kidding, anything with peanut butter in it is pretty wonderful-sweet or savoury! This is a popular dish of mine and I love how versatile it is. It can be served along side a salad in the warmer months or over a bed of rice (or cauliflower rice) for a hearty winter warmer. The coconut milk gives the dish sweetness and much flavour.

Coconut Satay Chicken


3-4 organic pastured chicken breasts or thighs, each cut into 3

1 tin organic coconut milk

1/2 cup organic peanut butter. Be sure that the only ingredients are peanuts and look for dry-roasted

2 cloves organic garlic, crushed

1 tsp organic ginger powder

1/2 tsp organic ground nutmeg

1 large organic onion

1 cup organic sliced mushrooms

Pink Himalayan or unrefined sea salt to season


1) Put the chicken into a medium size bowl and cover it with the coconut milk. Slightly heat the peanut butter (just so that it can be easily mixed) and stir it in with the chicken and milk. Stir in the remaining ingredients and mix well. Cover and put into the fridge for at least 2 hours (if you do not have time, don’t worry about this step)

2) Preheat the oven to 180°C (375F). Pour the chicken mixture into a casserole dish and bake for about 45-50 minutes

Serve with seasonal vegetables



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