Name: Coconut Crusted Chicken with Plum Dipping Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound chicken tenderloins or chicken breasts (sliced into long, 1″ thick strips); 1/2 cup coconut flour (you can also use corn meal or gluten-free panko crumbs); 2 eggs; 1 1/2 cups shredded (sweetened coconut); 6 tbsp. canola oil; 5 ripe plums (diced); 3 tbsp. lime juice; 1/4 cup sugar; 1 tsp. cinnamon; 1 tsp. cardamom

Coconut Crusted Chicken with Plum Dipping Sauce

When I was in tropical South East Asia, where coconut palms are abound, I was looking for something to quell the heat and humidity.

This refreshing gluten free chicken dish, adapted from coconut shrimp, is served with a plum dipping sauce inspired by the tangy taste of tamarinds, which are a sort of Indian date and contains cardamom, a spice that is commonly used in their cuisine.

Coconut Crusted Chicken with Plum Dipping Sauce

Prep Time 15

Cook Time 15

Total Time 30

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Servings

Ingredients

1 pound chicken tenderloins or chicken breasts sliced into long, 1″ thick strips
1/2 cup coconut flour you can also use corn meal or gluten-free panko crumbs
2 eggs
1 1/2 cups shredded sweetened coconut
6 tbsp. canola oil
5 ripe plums diced
3 tbsp. lime juice
1/4 cup sugar
1 tsp. cinnamon
1 tsp. cardamom

Instructions

Beat eggs and put aside
In a separate bowl, combine coconut flour and shredded coconut
Dip chicken in egg mixture and then cover in coconut crumbs
Fry in oil, approximately 3 minutes per side (depending on thickness of chicken), until golden brown
In a small saucepan, combine plums, limejuice and sugar and bring to a boil. Then, cook for 10-15 minutes until plums soften
Let cool and add cardamom and cinnamon
Serve chicken with plum dipping sauce at room temperature