Crispy Coconut Chicken with Mango Lime Salsa

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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. 

Enjoy x


15 mins

Cook time

30 mins

Total time:

45 mins




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.

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