Wednesday, 8 July 2015

Coconut chicken with cucumber salad

I would never have thought of coating chicken with dessicated coconut, but what a winning combination. This recipe from the goodfood website was simple and summery with wonderfully fresh asian flavours.  Perfect for a fuss free evening meal. 

Serves 2
1 egg white, lightly beaten
2 skinless chicken breasts
3 tbsp desiccated coconut
1 tsp sunflower oil
½ cucumber, thinly sliced on the diagonal
1 small red onion, thinly sliced
2 tsp caster sugar
2 tbsp white wine vinegar or rice vinegar

Heat oven to 200⁰C. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.

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