This Almond sauce I make always makes everyone happy. It’s multi-purpose, I make a really similar sauce for my pad thai, but you could use this sauce for satay dipping sauce for skewers, salad dressing, stir-fry sauce, roasted sweet potato…My parents are visiting, so I toned down the hot chili spice and focused on creating a flavourful umami dish even the pickiest of eaters will love. I’m betting even kids would gobble down this sweet & sour almond chicken. Roasted sweet potatoes are the perfect side, they soak up all that luxurious sauce just perfectly.
As the move continues I realize how much stuff we have amassed in the past year, and just how much of it is unnecessary. It’s nice to have a well stocked kitchen, and I’m a sucker for cool gadgets and pretty things but I’m realizing I could fare pretty well with just my cast iron skillet and the vita-mix. Those are the two things I would bring to my desert island if it had electricity. And a stand up paddle board, those are rad, I really want one wide enough that you can do yoga on the water.
This meal is a cinch to whip up, it’s paleo friendly, but you’d never know.
- 2 lb chicken legs or thighs
- 1 tsp coconut oil
- ½ C roasted almonds
- 1 can full fat coconut milk
- 1 clove garlic
- ½ tsp sambal chili sauce of ½ of a bird chili, seeds removed
- 1½ tsp lime juice
- 1 Tbs tamarind concentrate
- 2 Tbs honey or coconut sugar
- 1 tsp fish sauce
- 1 Tbs coconut aminos or tamari
- 1 tsp rice wine vinegar
- 1 Tbs tapioca starch (optional)
- Preheat oven to 400F
- In a blender or food processor add almonds,coconut milk,garlic,chili,lime juice, tamarind,honey, fish sauce, coconut amino or tamari and rice wine vinegar and blend until smooth.
- For a thicker more gravy like sauce, mix 1 Tbs tapioca starch with 1 Tbs cold water to form a paste and add this to your sauce.
- Heat a skillet on high and add coconut oil, place chicken skin side down and lightly salt. Allow skin to get nice and crispy, about 3 minutes per side.
- Cover with almond sauce and bake for 45 minutes.