Chicken Satay with Creamy Peanut Sauce
Chicken Satay with Creamy Peanut Sauce (for babies 6 months and up)
Barbecue season has arrived! Time to light the barbecue and celebrate the warm weather. Clients will ask you about easy summer recipes for the BBQ; here's one to write down! Today I will show you how to prepare my newest recipe: chicken satay with creamy peanut sauce.
Here’s a video of how I prepared the chicken satay with creamy peanut sauce:
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gluten free, no bovine protein, dairy free, chicken, baby, blw, baby led weaning, barbecue recipes, summer recipes, paleo, soy free, egg free, no salt added, baby recipes, iron, real food
gluten free, no bovine protein, dairy free, chicken, baby, blw, baby led weaning, barbecue recipes, summer recipes, paleo, soy free, egg free, no salt added, baby recipes, iron, real food
gluten free, no bovine protein, dairy free, chicken, baby, blw, baby led weaning, barbecue recipes, summer recipes, paleo, soy free, egg free, no salt added, baby recipes, iron, real food
gluten free, no bovine protein, dairy free, chicken, baby, blw, baby led weaning, barbecue recipes, summer recipes, paleo, soy free, egg free, no salt added, baby recipes, iron, real food
Key words : gluten free, no bovine protein, dairy free, chicken, baby, blw, baby led weaning, barbecue recipes, summer recipes, paleo, soy free, egg free, no salt added, baby recipes, iron, real food
This mouth-watering dish is totally appropriate for babies as of 6 months because they are super soft. It is an excellent recipe to help keep up peanut exposure. The whole family will enjoy them, as well.
Ingredients
chicken thighs, skinless
Marinade
coconut milk
fresh ginger
garlic
curry powder
lime juice
Chicken thighs are so much more tender than breasts. In this recipe especially so, partly because of the fresh ginger breaking down the meat fiber and the fact that thighs contain more fat.
This chicken satay practically melts in your mouth. It’s as simple as adding the marinade ingredients to a container and then adding the chicken to marinate in it for 30 minutes in the fridge. Afterwards, grill the chicken on the barbecue.
I like to serve the chicken satay with creamy peanut sauce, which is also easy to prepare. It’s simply a matter of whisking together some peanut butter, lime juice, coconut milk, warm water, fresh ginger and garlic powder. Sooooo creamy!
Note: if you’re using bamboo or wooden skewers on the barbecue, let them soak in water for at least 15 minutes before using them so they don’t burn.
Chicken Satay with Peanut Sauce Recipe (6 months and up)
Ingredients
4 (400 g) chicken thighs, skinless
Marinade
½ cup (125 ml) coconut milk
1 tbsp (15 ml) fresh ginger, grated
2 cloves garlic, minced
1 tsp (5 ml) curry powder
½ a lime, juiced
Method
Cut chicken thighs into pieces about 2 inches (5 cm) by 1 inch (2,5 cm)
In a medium container stir together coconut milk, ginger, garlic curry powder and lime juice.
Add chicken pieces and coat with the marinade.
Cover and marinate in refrigerator for at least 30 minutes (or overnight for best flavour).
Preheat barbecue to highest heat.
Thread chicken strips onto skewers lengthwise and cook without turning them.
When the chicken doesn’t stick to the grill anymore, turn the skewers and cook another 5 minutes, or until cooked through.
Let cool and serve dipped in creamy peanut sauce (recipe below).
*Can also be made in the oven on a covered baking sheet at 400F (200C) for 10 minutes on one side and 5 minutes on the other.
Creamy Peanut Sauce
Ingredients
2 tbsp (30 ml) natural peanut butter
½ lime, juiced
2 tbsp (30 ml) coconut milk
2 tbsp warm water
1 tsp (5ml) fresh ginger, grated
1 tsp (5 ml) garlic powder
Method
In a medium bowl, whisk together all ingredients.
Serve with chicken satay.
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