Allergy free coconut chicken skewers recipe

Ingredients

• 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

Method

• 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.