Almond & chia sticky chicken and Week 7 of the money challenge

I've found the yummiest substitute for peanut butter and it happens to be 2 of my favourite foods combined ~ almond and chia spread.  I haven't been able to source it locally, it's only available so far in the big smoke so I've stocked up!  I've been having it spread on rice cakes,wraps and toast, dipping apples and banana's into it as an afternoon pick me up and smuggling it into my smoothies and muffins ~ banana with almond and chia muffins are definately rating high on the tried and tested list.  

I had a brainwave the other night and made this easy but not so traditional gorgeous sticky satay chicken using my scrummy spread that is definately worth trying.

I used free-range skin free chicken drummies for this recipe but you could use any cuts of meat you like, beef kebabs would be killer.  

I started by peeling and mincing a good amount of garlic with some sea salt, around 7 cloves.  We are still working our way through our home grown purple garlic which is super sweet.

In a bowl, mix together the garlic paste, 2 tablespoons of almond & chia spread (or peanut butter but make it crunchy), a good dollop of sweet chilli sauce, soy sauce, a teaspoon of brown sugar, a few dashes of fish sauce, a squeeze of half a lemon or lime and give it a good mix up before coat your drummies with it.  I put it in a container that can be easily flipped over in the fridge and tuck them up over night or at least 3 hours before you need them, turning them over as often as you remember.

Line a baking tray with foil and place chicken on a rack, giving them a scattering of sesame seeds.  The foil just makes cleaning up a sinch as it collects all that gooey, sticky sauce that can go straight into the bin.  Place chicken into a hot oven, around 200c for around 35 minutes, turning once or twice.

Serve with plain basmati rice and steamed greens and tuck in for lip smacking deliciousness. 

Can you believe it's already week 7 of the 52 week money challenge too, so get that money into your jar :)

Ciao, Jan