Image: Brittany via Eating Bird Food

Ingredients:


STOCK

  • 1 brown onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 6 kaffir lime leaves, centre veins removed
  • 1 stalk lemongrass stalk, white part only, bruised and roughly chopped
  • 1 teaspoon Chinese five-spice
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground mild paprika
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon chilli flakes
  • 1 teaspoon raw honey
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos or tamari
  • 4 teaspoons coconut cream
  • 1 tablespoon coconut oil
  • 6 chicken thighs, quartered
  • 6 wooden skewers, soaked in water
  • 1 handful of coriander (cilantro), to garnish

Directions

  1. Blend the onion, garlic, kaffir lime leaves, lemongrass, Chinese  five-spice,  turmeric, paprika, chilli, honey, fish sauce, coconut aminos, coconut cream and  coconut oil together with 1 tablespoon of water  in a food processor or blender to make a paste.
  2. Coat the chicken pieces in the paste, cover and refrigerate for 2 hours or overnight.
  3. Thread the chicken pieces onto the skewers, then barbecue over an open flame for 5 minutes on each side or until brown and cooked through.
  4. Garnish with the coriander and serve the skewers by themselves or with a salad.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.