Coconut Chicken Nuggets & Paleo Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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This popped up on my facebook feed and looked too good to not share here. Times are approximate. Ingredients:
500 g minced chicken |
1 egg yolk |
1 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 cup almond flour |
1/2 cup almond flour |
1/2 cup unsweetened dried shredded coconut |
1/2 cup coconut oil |
salt & pepper |
3/4 cup fresh orange juice |
2 tablespoons apple cider vinegar |
10 tablespoons tomato paste |
4 tablespoons shallots, minced |
4 garlic cloves, minced |
1/2 teaspoon mustard powder |
1/2 teaspoon paprika |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon coconut oil |
Directions:
1. Nuggets:.
2. Preheat oven to 180 degrees Celsius.
3. In a bowl combine 1/4 cup almond flour, 1/2 cup coconut and salt & pepper. Mix to combine.
4. In a separate bowl, combine the ground chicken, 1/2 cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
5. In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls.
6. In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.
7. Sauce:.
8. Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.
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