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Coconut crusted chicken and spicy green beans

Coconut crusted chicken and spicy green beans

Coconut crusted chicken and spicy green beans served with yoghurt dipping sauce

For the chicken
4 large chicken breasts, cut into large chunks
3 free range eggs, beaten
Salt and freshly ground black pepper to taste
4 cups desiccated coconut
2t chilli flakes
1 lemon, zested (reserve the lemon juice for the yoghurt dipping sauce)

For the spicy green beans
300g fine green beans, blanched
2t coconut oil
1 lemon juiced
2t smoked paprika
2t cayenne pepper
1T sesame seeds, white or black
Salt and freshly ground black pepper to taste

For the yoghurt dipping sauce: combine
1 cup plain fat free yoghurt
The reserved lemon juice
4T parsley
1T finely chopped mint
Freshly ground black pepper to taste

Dip the chicken in the beaten egg and coat well. Combine the coconut, chili and lemon zest before adding the chicken ensuring that the chicken is well crusted in the coconut. Allow the chicken to rest with the crust on for 15 minutes before popping in an oven preheated to 200 to cook for 10 minutes.
While the chicken is in the oven prepare the beans. Add the blanched beans to a pan with the coconut oil over a medium heat. Add the lemon juice, paprika, cayenne pepper, sesame seeds and seasoning. Allow the flavors to marry in the pan cooking it for 2 minutes.


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