Chicken Satay with Almond Butter Sauce

I totally made this recipe up and it was quite good! The chicken was tender and moist. The sauce was rich and flavorful. I also made a cauliflower-carrot mash but I didn't make that recipe up :)

The scallions and parsley sprinkled on top are from my garden. Did you know you can replant scallion bottoms bought at the store and they'll regrow? Quite quickly and easily actually! I bought a bunch of scallions for $.33 at Sprouts a couple months ago. After using the tops, I replanted the bottoms and now have a continuous supply! The parsley I got on clearance at Safeway for $.75 a couple weeks ago. With all the rain we've been getting, I took a kind of wimpy, droopy plant and now have an awesome, healthy plant!

I've been in love with this coconut yogurt! It's regularly priced at $1 at King Soopers (I haven't seen it at Walmart yet) but I got this cup for free with the iBotta rebate (another money saver app that I love!). It's a bit runnier than regular yogurt but still good! It comes in several flavors but I usually buy just the plain because I can add whatever to it or use it in cooking. I make several different Indian/Thai dishes with it!

Total Cost of this meal: $5.77 (served 3)

$1.67 for the chicken
$1 for the coconut yogurt
$1 worth of  spices
$.35 tomato paste
$.50 almond butter
$1 cauliflower
$.25 carrots


Chicken Satay

Ingredients

1 lb chicken breasts
6 oz coconut yogurt
1 T curry
1 t coriander
1 t cumin
6 wooden skewers

Combine yogurt and spices in a bowl. Add chicken breasts and coat with sauce. Marinate for at least 1 hour (up to overnight).
Thickly slice chicken and thread onto wooden skewers
Grill over medium heat until thoroughly cooked. Serve warm with sauce

Almond Butter Sauce
This was actually a peanut butter based sauce but I just substituted almond butter instead (as peanuts are not Paleo approved) and it tasted just fine!

1 T oil
2 cloves garlic
2 T tomato paste
1/2 cup chicken broth
1 T honey
2 T almond butter
1 tsp sriratcha sauce
2 tsp gluten free soy sauce (or coconut aminos if strictly Paleo)

Heat oil in small saucepan. Saute garlic until golden, about 30 seconds. Add all other ingredients. Stir to combine and simmer on low for 10 minutes. Cool and serve.

Cauliflower- Carrot Mash
Modified from (http://www.multiplydelicious.com/thefood/2011/11/cauliflower-carrot-herb-mash/)

1 16-oz bag frozen cauliflower
1 handful baby carrots
1 onion, diced
2 cloves garlic
2 T chopped scallions
1 t curry
2 T olive oil

Boil carrots and cauliflower and carrots until tender, about 18 minutes. Drain.
Saute onions, garlic, and curry in oil until onions are translucent.
Add both carrot/cauliflowers and onion mixture into a food processor. Puree until smooth. Season with salt and pepper as desired.
 Note: You could use any herb mixture you'd like. The original recipe called for rosemary and thyme but I didn't think that would go with my Asian inspired flavors.