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([personal profile] willowoak May. 10th, 2009 07:32 pm)
I made coconut encrusted chicken atop spinach salad for dinner.

1/2 cup coconut flour
2/3 cup unsweetened coconut flakes
salt
pepper
pico de gallo w/lime powder -- or any spice you choose...I'm thinking hot curry or tandoor spices would be winners as well...I've also used crushed red pepper.

Mix ingredients in a gallon size plastic bag

Wash, pat dry and slice boneless skinless chicken -- breast or thighs both work -- into bite size chunks. Tonight I prepared 8 thighs.

Beat 1 large egg with about 2 tbsp half & half and add some of your spice of choice.

Soak chicken pieces in the egg mixture until coated. Drop a few at a time into the dry ingredient bag and shake 'em up until everything's coated.

Melt 3 tbsp coconut oil in fry pan and cook chicken bits until lovely, golden brown and cooked through.

Serve on top of a spinach salad...or any green salad.

I originally found the recipe at Mark's Daily Apple -- a health and nutrition blog. His version uses ground almonds instead of coconut flour and chicken breasts and no spices beyond salt & pepper. It was good, but I'm tinkering to find the version I like best. :)
.

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