Ingredients
Serves 4
500g boneless chicken thighs, trimmed of fat and each cut into 4
¼ of a cup of shredded coconut
¼ of a cup of raw almonds
½ cup of sesame seeds
1 clove of peeled garlic
Whizz these up together in a food processor until they resemble breadcrumbs
For the dipping sauce this is just ¼ of a cup of thick mayonnaise a few basil leaves chopped up and 1 tsp lemon juice
Method
On a plate put ¼ cup flour, I used tapioca flour, season with a little salt
In a bowl beat 1 egg with 1 tbsp of water, season with a little salt
Put your chicken in the flour, shake off then put in egg, shake off then put your crumb mix in a bag and throw your chicken in and toss to coat.
In a large pan heat 2-3 tbsp coconut oil and cook on medium for 5 or so minutes a side. Check and make sure they are cooked in the middle, they should not be pink. I served this with a big colourful salad and some mashed potato, and the mayonnaise
