Ingredients

• 2 tablespoons coconut oil

• 1 lemongrass stalk (inner core only), finely chopped

• 2 garlic cloves, grated

• 1 piece ginger, grated

• ½ red onion, chopped

• ½ teaspoon dried chilli flakes

• 2 teaspoons coconut sugar

• 2 teaspoons tamarind paste

• 2 tablespoons tamari

• 125 g almond butter

• Juice of 3 limes

• ½ Chinese cabbage, shredded

• ¼ red cabbage, shredded

• 2 kale leaves, shredded

• 35 g sesame seeds, toasted

• 2 teaspoons sesame oil

• 800 g chicken fillets

Method

To make satay, melt coconut oil in a frypan over medium heat. Add lemongrass, garlic, ginger, onion and chilli flakes, and cook, stirring, until softened. Add coconut sugar, tamarind paste, tamari, almond butter, juice of one lime and one cup water. Cook, stirring, for two minutes until combined. Season to taste, then set aside to cool slightly. Place the cabbage, kale and sesame seeds in a bowl and toss to combine. Whisk sesame oil and juice of remaining limes in a separate bowl, then toss with slaw. Preheat a chargrill pan to high. Thread chicken onto skewers and lightly brush all over with satay sauce. Cook, turning, for 10 minutes or until cooked through. Serve the chicken with slaw and remaining satay sauce.