Chicken with a coconut crust and papaya salad

Chicken with a coconut crust and papaya salad

Total: 1 hr 20 min. | Active: 40 min.
Low Carb
Nutritional value / person: 442 kcal
, Fat: 31 g
, Carbohydrate: 12 g
, Protein: 27 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp butter, melted
2 tbsp lime juice
2 garlic cloves, pressed
1 tsp ground cumin
½ tsp cayenne pepper
1 ½ tsp salt
4 chicken thighs, halved
1 parcel coconut pieces (approx. 80 g), chopped


2 tbsp lime juice
3 tbsp orange juice
2 tbsp fish sauce
1 tbsp ground cane sugar
1 red chilli pepper, deseeded, finely chopped
1 papaya, quartered lengthwise, cut crosswise into slices approx. 1 cm thick
200 g Chinese cabbage, cut into strips
1 ½ tbsp coriander, finely chopped
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How it's done

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Combine the butter with all the other ingredients up to and including the salt. Use to coat the chicken, pressing one side of each piece into the shredded coconut. Place the chicken on a baking tray lined with baking paper.

Cook for approx. 40 mins. in the centre of an oven preheated to 180°C.


To make the dressing, mix the lime juice in a bowl with all the other ingredients up to and including the chilli pepper. Add the papaya and leave to steep for approx. 15 mins. Carefully stir in the Chinese leaves and coriander. Serve the coconut-crusted chicken with the papaya salad.

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