Chicken with a coconut crust and papaya salad

Name: Chicken with a coconut crust and papaya salad
Prep time: 40 min
Total time: 80 min
Yield: 4
Ingredients: 1 tbsp ground cane sugar; 1 parcel coconut pieces; 2 tbsp butter; 2 tbsp fish sauce; 200 g Chinese cabbage; 2 garlic cloves; 1 ½ tbsp coriander; 1 papayas; 1 red chilli peppers; 4 chicken thighs; 2 tbsp lime juice; 2 tbsp lime juice; 3 tbsp orange juice; 1 tsp ground cumin; ½ tsp pepper; 1 ½ tsp salt

salad poultry family kitchen

Total: 1 hr 20 min. | Active: 40 min.

Low Carb

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Ingredients

for 4 person

Chicken
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

Salad
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

How it's done

Chicken

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.

Salad

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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