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
8 chicken thigh fillets
1 1/2 cups desiccated coconut
1 lime, juice and zest
1 Tbsp coriander leaves
2 Tbsp coconut oil
to taste salt 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, lime zest and coriander in a separate 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.