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Here’s an amazing alternative to boring old breadcrumbs: crunchy, zesty coconut coating. Cut the chicken into smaller pieces and serve as an appetiser. Serves 4
8chicken thigh fillets
1 1/2 cupsCoconut Crunch or desiccated coconut
1lime, juice and zest
1 Tbspcoriander leaves
2 Tbspcoconut oil
to tastesalt and pepper
Slightly flatten each chicken thigh with a rolling pin or meat mallet. Whisk the eggs in a shallow bowl and set aside. Combine the Coconut crunch, lime zest and coriander in a spearate bowl.
Dip a chicken thigh into the egg and then roll it in the coconut mixture. Set aside and repeat for the remaining thighs.
Heat the coconut oil in a large frypan over moderate heat. Place the chicken in the frypan and cook for a few minutes on each side, or until cooked through. The time will depend on the thickness of the thighs.
Place two thighs on each serving plate, drizzle with a little lime juice, and serve with stir-fried greens.
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