The toasted coconut flakes add a bit of sweetness and crunch to this chicken dish.
Coconuts are large seeds of the coconut palm (Cocos nucifera) that contain moderate amounts of carbohydrates and protein and are high in fat – most of which are medium-chain triglycerides that get absorbed intact through the small intestine to be used by the body in energy production.
This fruit, used in moderation, can add nutrients to your diet.
Here are a couple of benefits of consuming coconut:
· FIBER: One cup of shredded coconut provides about 7 grams of fiber, most of which is insoluble and helps to move food through your digestive tract.
· MINERALS: Coconut is rich in minerals like manganese which is a cofactor for several enzymes involved in bone formation, and is involved in carbohydrate and fat metabolism – and copper which is required for adequate growth, cardiovascular integrity, neuroendocrine function, and iron metabolism – and iron and selenium which help form red blood cells that carry oxygen through the body, and act as an antioxidant that protects cells from oxidative damage and infection.
Here’s the recipe:
4 small chicken breasts, cubed
½ cup tapioca (cassava) flour
1 ½ cups toasted coconut flakes
1 cup coconut milk
¼ cup avocado oil
Sea salt and black pepper to taste
Place the toasted coconut flakes into a small blender or food processor and blend until they are small crumbs. Place the toasted coconut crumbs, tapioca flour, salt, and pepper into a large bowl and stir to combine. Slice the raw chicken into cubes and heat the avocado oil in a large pan over medium to low heat. Dredge the chicken in the coconut milk, then into the flour mixture, and place into the pan. Pan fry for about 5-10 minutes on each side, or until fully cooked and golden brown. (Serves 4+)
You’ll find a different take on coconut chicken with a curry recipe here.