800g chicken thighs ( boneless, skin removed ) cut into bite-size pieces
sea salt and fresh ground pepper
coriander leaves to garnish
lime wedges ( optional ) to serve.

MARINADE
1 1/2 tsp lime zest
1 1/2 tbsp lime juice
1 tbsp coconut oil, melted
3 tbsp tamari
3 tbsp fish sauce
3 galive cloves, crushed
1 1/2 tbsp finely grated ginger
1 1/2 tsp ground turmeric
1 1/2 tsp ground coriander
1 tsp ground cumin
2 tsp sea salt.

CASHEW SATAY SAUCE
1 cup cashews
120g almond butter
2 tbsp finely grated ginger
1 long red chilli, deseeded and finely chopped
2 tbsp tamaric
1 tbsp sesame oil
sea salt

To make the marinade, combine all the ingredients into a large bowl and mix well. Add the chicken and toss through until thoroughly coated. Cover and marinate for 2 hours.
To make cash sauce, combine the cashews and almond butter in a food processor and pulse until nuts are well ground.
Add the ginger and chilli and process until well blended.
Add the tamari and sesame oil and blend well.
Season with salt if required.
Transfer into a little bowl  and set aside.
Cook the chicken on a medium-high heat for 4-6 minutes until browned and cooked through.
Serve on a bed of cauliflower rice, topped with satay sauce and garnished with coriander leaves and a wedge of lime.

SERVES 4