Saturday, December 21, 2013

Coconut Crusted Chicken with Avocado Sauce (AIP version)

Whoa!  Where did those last weeks go?  I've started, and neglected, this post twice already, so let's try and get something actually published this time, eh?

Here is a very easy, completely delicious paleo recipe that is worth a try, even if you're not paleo, or usually a coconut fan.  

Paleo Coconut Crusted Chicken


Ingredients:

(Makes 2 Servings)

For the Chicken

2 large, skinless chicken breasts
3 tbsp coconut flour
3 tbsp dessicated coconut
3 tbsp coconut oil

tsp salt
tsp dried thyme

Optional:  2 eggs.   If you are on the AIP, you can skip the 'egging' step and simply coat the breast strips with melted coconut oil before introducing them to the coconut mix.

For the Avocado Sauce



Instructions:

Cut the chicken breasts into three strips each.

Melt the coconut oil in a fry pan.

Turn the oven to 180C.

Mix the coconut flour, dessicated coconut, salt and thyme in a bowl large enough to toss the chicken strips in.

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If you are using egg

Beat the eggs in another bowl.

One by one, immerse the chicken strips in egg then toss them in coconut mix until covered and then put each in the fry pan.

If making the AIP version

Quickly swoosh the chicken strips in the fry pan to coat them with coconut oil, then toss them through the coconut mix until covered

After coating, place the chicken strips in the fry pan
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Allow the coated strips to gently sizzle (adjust the heat so that they don't burn), and turn them when slightly browned.

Once they are browned on both sides, remove from the fry pan to an oven dish. There will be some coconut and oil left in the pan that can be poured over the strips, if you want extra crunch.

Bake for about 25 minutes or until you are 100% sure the chicken is cooked right through (usually I do a sort of biopsy for this - check that the largest strip is fully cooked at its fattest part.

Drizzle with avocado sauce. Or, if you are me, just lay it on thickly.

Serve with all manner of healthy veges.



One serving is two strips. The nutrition data does not include the avocado sauce.


And here's a more recent pic:


Still works, still delicious. I'm getting better at cooking it to the right level without it sticking (the trick: more oil..).

Let me know if you like it and here's some good reading and a thought for the weekend:

Naughty Dogs!  (good to start the weekend with a shakes-ya-belly-like-a-jelly laugh)

Mentally Strong People: The 13 Habits they Avoid

Breakfast, Not Really the Most Important Meal of the Day - this links in very well with what I wrote on the subject, here.

7 Tips for a Great Start to your Day


7 comments:

  1. That Naughty Dogs is great! Have a Merry Christmas Sara!

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  2. Looks amazing! Pinning and planning to make the AIP variation of these soon. I am interested to know -- how did you generate the nutrition facts for the recipe?? I would love to be able to do that!

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    1. Hi Amanda, I used cronometer (www.cronometer.com) for that one. I'm a paid up member there, but I *think* the free version lets you create a recipe and analyse it. ;)

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  3. I use coconut milk to dredge the strips and then arrowroot and coconut, ginger, salt and pepper. I usually double coat with everything..

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    1. That's a really good idea too. I had a problem for a while with coconut milk because I couldn't find one without guar in it. Now I know how to make my own ;)

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  4. If you want to freeze this, at which point would you do so?

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    Replies
    1. There are two options: you can freeze it once fully cooked (cool in the fridge, for food hygiene purposes, then freeze once cold). Simply defrost then thoroughly reheat in the oven later. You can also do the coating part then wrap each piece in film or plastic wrap and freeze for cooking later. Then defrost before cooking. You do lose a bit of the coating that way, but it still works.

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