Thursday, April 4, 2013

Allergy free coconut chicken skewers recipe

  • 2 chicken breasts, thinly sliced lengthways
  • ¾ cup Orgran plain flour
  • Salt and pepper, to taste
  • 3 tsps Orgran No Egg whisked with 120mls water until thick
  • 1½ cups shredded coconut
  • 2 tbps olive oil

  • Thread the chicken slices evenly among wooden skewers.
  • Place the flour, No Egg and coconut in separate bowls.
  • Season the flour with salt and pepper.
  • Dip the chicken skewers into the flour and shake off any excess.
  • Dip the chicken in the No Egg mixture.
  • Coat the chicken in coconut, gently pressing it on if necessary.
  • Heat 2 tbsps of oil in a non-stick frying pan over a medium heat.
  • Cook the skewers in batches until golden brown and cooked through.
  • Continue cooking the remaining skewers, adding a little extra oil as needed. Transfer the skewers to an oven tray and cover with foil to keep warm.

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