Zesty zingy and sumptuous, this is a great dish, the creamy richness from the crispy coconut met with the sharpness from the fresh nectarine or peach chili and lime salsa work really well together giving a unique twist on the sweet and sour notes and the fresh chili in the salsa brings a wallop of fire.
Ingredients
(serves 4)
4 x 4oz chicken breasts
1/2 cup coconut milk powder
1/2 cup coconut flour
2 tbsp grated coconut
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp turmeric
1 tbsp coconut oil
Salsa ingredients
1/2 white onion finely chopped
1 red or green jalapeno finely diced
1 nectarine or peach finely diced
1 small clove garlic finely diced
1/2 lime juiced
1 tbsp chopped coriander
Salt
Black pepper
First loosely wrap the chicken breast in clingfilm and gently bash flat skinless side up, with a rolling pin or meat mallet, this rolling pin is my nan's and I love that.
Mix the grated coconut, milk powder and flour with the salt, pepper, turmeric and garlic powder.
Dredge the chicken breast in the flour and gently pat off any excess.
Add the coconut oil to a medium hot pan and fry the chicken breasts, two at a time for approx 2-3 minutes each side, once cooked remove the chicken tent with foil and pop in a pre-heated oven 100 degrees just to keep warm while you cook the other two chicken breasts. Next make the salsa this only takes a minute.
Mix all the diced salsa ingredients together season with the lime juice, salt and freshly ground black pepper.
Slice the cooked chicken breast on the diagonal for presentation then drizzle with the fresh peach chili lime and coriander salsa.
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