Maja Smend//Hearst Owned

Nut-Free Chicken Satay

Name: Nut-Free Chicken Satay
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. desiccated coconut; 75 g sunflower seeds; 2 tsp. ground coriander; 1/2 red chilli, deseeded and roughly chopped; 2 garlic cloves, crushed; 2 spring onions, roughly sliced; 2 tbsp. soy sauce; Juice 21/2 limes; 1 tbsp. Marmite; 1 tbsp. runny honey; 200 mL coconut milk; 4 chicken thigh fillets, cut into 2.5cm pieces; 1 tbsp. vegetable oil; 1 large cucumber; 1 tbsp. caster sugar; 1 tbsp. white wine vinegar; Basmati rice, to serve; 4 skewers, soaked in water for 30min if wooden

You might be surprised to see coconut listed here, but despite its name, the coconut is not actually a tree nut but rather a fruit. There is no general recommendation that those with a tree or ground nut allergy should avoid coconut – but it’s imperative to check with the individual in case they have a rare intolerance.

By The GH Kitchen TeamPublished: 16 March 2020

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NUT FREE

Great care must be taken when cooking for those needing to follow a nut-free diet, which constitutes avoiding tree nuts and/or peanuts, as they are among the foods ranking highest with associated serious allergic reaction. Peanuts (also known as ground nuts, as they grow underground and are part of the legume family) are the source of the most widespread nut allergy. Check packaging as nuts sneak their way into a lot of foods.

We have created delicious nut-free chicken satay skewers with a quick pickled cucumber side. We have combined desiccated coconut, sunflower seeds, Marmite, runny honey, coconut milk and soy sauce to replicate a traditional chicken satay.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Cal/Serv:

462

Ingredients

2 Tbsp. desiccated coconut
75 g sunflower seeds
2 tsp. ground coriander
1/2 red chilli, deseeded and roughly chopped
2 garlic cloves, crushed
2 spring onions, roughly sliced
2 Tbsp. soy sauce
Juice 21/2 limes
1 Tbsp. Marmite
1 Tbsp. runny honey
200 ml coconut milk
4 chicken thigh fillets, cut into 2.5cm pieces
1 Tbsp. vegetable oil

For the pickled cucumber

1 large cucumber
1 Tbsp. caster sugar
1 Tbsp. white wine vinegar
Basmati rice, to serve

You will also need

4 skewers, soaked in water for 30min if wooden

Directions

1. Step 1Toast the coconut and sunflower seeds in a large frying pan over medium-high heat until lightly golden. Add to the small bowl of a food processor with the ground coriander, chilli, garlic, spring onions and 2tbsp water. Whizz to a rough paste. Return to the frying pan and cook over medium heat for 2min, until fragrant.
2. Step 2Whisk in soy, lime juice, Marmite, honey and coconut milk. Bubble for 2min, or until slightly reduced. Remove from heat and whizz in a high-speed blender until smooth. Pour 1/2 the mixture into a large bowl and mix in the chicken. Cover and leave to marinate in the fridge for 30min (up to 6hr). Cover the remaining sauce; chill until needed.
3. Step 3Meanwhile, make the pickled cucumber. Peel cucumber into ribbons using a Y-shaped vegetable peeler (discard the seedy core). Add to a bowl with the sugar and vinegar. Set aside until needed.
4. Step 4Preheat the grill to high. Line a large baking tray with foil. Thread the chicken on to the skewers. Grill for 10min, turning halfway, until the chicken is cooked through.
5. Step 5Gently reheat remaining sauce in a pan and serve with the grilled chicken, pickled cucumber and rice.

Per serving:

Calories: 462
Protein: 23g
Total fat: 34g
Saturates: 15g
Carbs: 15g
Total sugars: 11g
Fibre: 4g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time