Ingredients

Method

• 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

Ingredients

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.