Paleo Recipes – Cavegirl Cuisine

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Honey Mustard Chicken Lettuce Wraps with Almond Satay Sauce

Honey Mustard Chicken Lettuce Wraps with Almond Satay Sauce

the ultimate paleo cookbookThis Ultimate Paleo Cookbook is not only full of grain- and gluten-free recipes (900 to be exact!), but the variety is unique because of the number of Paleo chefs who contributed. Each chef brings a different background and culinary perspective to this project making it well worth your time.

One of my favorite chapters is Chapter 3: Easy, Fast, Few-Ingredient. “A common misconception about the Paleo diet is that it’s time consuming, but that doesn’t have to be the case thanks to the easy, fast, and few ingredient recipes like the ones you’ll find in this chapter.

You may recognize many of the talented contributors to this cookbook: Arsy Vartanian, Caroline Potter, Rachel McClelland, Katja Heino, Rachel Ball, Vivica Menegaz, Nazanin Kovacs, Hannah Healy, Jenny Castaneda, Kelly Winters

 

Slow Cooker Honey Mustard Chicken

Almond Satay Sauce

 

Ingredients

  • • HONEY MUSTARD CHICKEN:
  • • 2 pounds skinless chicken thighs, bone-in or boneless
  • • 2 tablespoons coconut oil, melted
  • • 3 tablespoons honey
  • • 1 tablespoon stoneground prepared mustard
  • • 1 tablespoon madras curry powder
  • • Salt and pepper
  • • Lettuce wraps, optional, for serving
  • • Julienned carrots, optional, for serving
  • • ALMOND SATAY SAUCE:
  • • 1/2 cup almond butter
  • • Juice of 1 tangerine
  • • Juice of 1 lime
  • • 1 small spicy pepper, chopped
  • • 1/2 cup coconut aminos
  • • 1/2 teaspoon Paleo-friendly fish sauce
  • • 1 teaspoon fresh grated ginger
  • • 1/4 cup hot filtered water

Directions

  1. Place chicken in the slow cooker. In a small bowl, mix coconut oil, honey, prepared mustard and  curry powder. Pour the sauce over the chicken and cook on low for 4 to 5 hours. Salt and pepper to taste. Enjoy in lettuce weaps with julienned carrots and Almond Satay Sauce.

For Satay Sauce:
Place almond butter, tangerine juice, lime juice, pepper, coconut aminos, fish sauce and ginger in a food processor. Blend until smooth. Add water and mix some more. If it is too thick for your liking, you can thin it out with more water. I find this thickness to work great as a dipping sauce and for a stir-fry sauce. You can eat it immediately, but I have found that if you let it sit for a few hours to overnight, the flavors improve. Store in the refrigerator in an airtight container. Enjoy!

Ingredients

  • HONEY MUSTARD CHICKEN:
  • 2 pounds skinless chicken thighs, bone-in or boneless
  • 2 tablespoons coconut oil, melted
  • 3 tablespoons honey
  • 1 tablespoon stoneground prepared mustard
  • 1 tablespoon madras curry powder
  • Salt and pepper
  • Lettuce wraps, optional, for serving
  • Julienned carrots, optional, for serving
  • ALMOND SATAY SAUCE:
  • 1/2 cup almond butter
  • Juice of 1 tangerine
  • Juice of 1 lime
  • 1 small spicy pepper, chopped
  • 1/2 cup coconut aminos
  • 1/2 teaspoon Paleo-friendly fish sauce
  • 1 teaspoon fresh grated ginger
  • 1/4 cup hot filtered water

Directions

  1. Place chicken in the slow cooker. In a small bowl, mix coconut oil, honey, prepared mustard and  curry powder. Pour the sauce over the chicken and cook on low for 4 to 5 hours. Salt and pepper to taste. Enjoy in lettuce weaps with julienned carrots and Almond Satay Sauce.

For Satay Sauce:
Place almond butter, tangerine juice, lime juice, pepper, coconut aminos, fish sauce and ginger in a food processor. Blend until smooth. Add water and mix some more. If it is too thick for your liking, you can thin it out with more water. I find this thickness to work great as a dipping sauce and for a stir-fry sauce. You can eat it immediately, but I have found that if you let it sit for a few hours to overnight, the flavors improve. Store in the refrigerator in an airtight container. Enjoy!

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