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Coconut-and sesame-crumbed chicken with satay sauce

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 15 minutes

Ingredients

4 free-range chicken breasts, flattened and cut into strips
100 g coconut or rice flour
3 free-range eggs, beaten
3 T coconut milk, plus ¾ cup
50 g coconut flakes
100 g desiccated coconut
20 g sesame seeds
15 g coriander
2 chillies, chopped
2 T peanut butter
1 t soya sauce
1 t ginger grated
1 lime, juiced and zested
Microherbs, to garnish

Method

Preheat the oven to 180°C.

Dust the chicken with the coconut or rice flour. Mix the beaten eggs with 3 T coconut milk, then dip the floured chicken into the mixture.

Roll the chicken in the flaked and desiccated coconut and sesame seeds. Season and bake for 15 minutes, or until the juices run clear.

To make the satay sauce, blend the coriander, chillies, peanut butter, soy sauce, remaining coconut milk, ginger and the lime zest and juice until smooth and season to taste. Serve the chicken with the satay sauce and garnish with microherbs.