Coconut Chicken Nuggets
From ‘Eat. Nourish. Glow.’ By Amelia Freer
Courses
Main
Servings
Prep Time
2
-3
45
minutes
Cook Time
20
minutes
Servings
Prep Time
2
-3
45
minutes
Cook Time
20
minutes
Ingredients
2
skinless chicken breasts
cubed
250
ml
Coconut milk
115
g
coconut flour
1/2
tsp
ground cumin
1/2
tsp
turmeric powder
1/2
tsp
ground coriander
75
g
desiccated coconut
Pinch of salt
1
tbsp
coconut oil
melted
4
leaves
large lettucefrom an iceberg or cos lettuce
Instructions
Put the cubed chicken in a bowl with the coconut milk and refrigerate for 30 minutes.
Preheat the oven to 180oC.
Put the flour and spices in a bowl and the desiccated coconut on a plate.
Roll the chicken cubes into the flour, then the coconut until well coated and place on a lightly greased baking tray.
Pour the melted coconut oil over the chicken and bake for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
To eat, wrap the chicken in a lettuce leaf with your choice of salad or side.