EAT THIS, NOT THAT!

You know you’ve struck gold when nuggets are on the menu!

LOSE IT! - - Contents -

Opt for healthy chicken nuggets

CHICKEN NUGGETS SERVES 4–6

• hi­malayan salt and black pep­per • 4 chicken breast fil­lets, cut into

large cubes • ¾ cup co­conut flour • 2 eggs, beaten • 1 tsp turmeric pow­der • 2 cups des­ic­cated co­conut • co­conut oil, for shal­low fry­ing

• home­made tomato sauce, to serve

1. Sea­son the chicken cubes well. Place the co­conut flour in a shal­low bowl and the eggs in a sep­a­rate shal­low bowl. In a third bowl, com­bine the turmeric and des­ic­cated co­conut, and sea­son well. 2. Toss the chicken cubes in the co­conut flour, then the egg mix­ture, and fi­nally coat them in the co­conut and turmeric mix­ture. 3. Pre­heat the oven to 190ºC. 4. Heat the co­conut oil in a pan, fry the cubes un­til golden on all sides, then place them on an oven tray and bake for 10–15 min­utes or un­til cooked through. 5. To serve: Serve warm or hot with home­made tomato sauce.

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