Crispy Coconut Chicken with Mango Lime Salsa
The almond flour and coconut create a crispy, crunchy coating on the chicken. We love using chicken thighs as they hold flavour, and, in our opinion, thighs are the tastiest part of the bird. The coconut and the mango salsa pairs well to create a tropical feel.
This recipe is from our recipe book 'Nourished'. Our book has 80 recipes, each one is simple, mouthwatering and uses easily found ingredients. Even better, the largest section in this cookbook is the sweet treats - double win.
2 free-range eggs
1/3 cup coconut milk
¾ cup desiccated coconut
¾ cup almond flour
6 organic boneless chicken thighs
½ avocado, diced
½ mango, diced
1/3 cup fresh coriander
1/3 red onion, diced
juice of 1 lime
Preheat the oven to 180°C fan-bake. Set aside a baking dish that will fit all of the chicken, and line it with baking paper.
In a bowl, mix together the eggs and coconut milk. In a separate bowl, mix together the desiccated coconut and almond flour.
Take the chicken pieces and dip them into the egg and milk mixture, then dip them into the almond flour and coconut mixture. To get the chicken crispy, first fry the pieces in a frying pan on a medium heat in a little coconut oil for a few minutes each side.Transfer the chicken to the baking dish, and bake for 30 minutes.
To make the salsa, throw all of the diced ingredients into a bowl and pour the lime juice over them. Place the salsa into the fridge to marinade while the chicken is cooking.