Almond butter chicken satay with Asian slaw

Step 1

To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, for 5 minutes or until softened. Add coconut sugar, tamarind paste, tamari, almond butter, juice of 1 lime and 1 cup (250ml) water. Cook, stirring, for 1-2 minutes until combined. Season to taste, then set aside to cool slightly.

Step 2

Place all cabbage, kale and sesame seeds in a bowl and toss to combine. Whisk sesame oil and juice of remaining 2 limes in a separate bowl, then toss with slaw.

Step 3

Preheat a barbecue or chargrill pan to high. Thread chicken onto skewers and lightly brush all over with 1/3 cup (100g) satay sauce. Cook, turning, for 10 minutes or until cooked through. Serve chicken with slaw and remaining satay sauce.