Ingredients

Method

For the coconut chicken
• 3 T olive oil
• 1 T butter
• 4 free-range chicken breasts, cut into chunks
• 80 g desiccated coconut
• 1/3 cup fresh sage leaves
For the cauliflower purée
• 2 medium cauliflowers, cut into chunks
• ½ cup cream
• 1 T butter
• sea salt and freshly ground black pepper

Method

Ingredients

To make the coconut chicken:
Place a large frying pan over a medium to high heat and add the oil and butter. Dust the chicken pieces in the coconut to coat. Pan-fry until golden and crisp.
Remove the chicken from the frying pan and keep warm. Add the sage to the remaining pan juices and fry until wilted and fragrant.
To make the cauliflower purée:
In a saucepan, blanch the cauliflower pieces and drain. Add the cream, butter and seasoning, then purée with a stick blender until smooth and creamy. Reheat if necessary until warmed through.
To serve:
Ladle the purée into separate bowls and top with the chicken pieces and a few wilted sage leaves. Serve immediately.
Per serving: 2145.8 kJ, 28.9 g protein, 36.6 g fat, 15.4 g carbs