paleo coconut chicken with brussel sprouts |
I used to use chicken breasts for this recipe but it would sometimes come out drier than I like. When I switched to using boneless chicken thighs it would come out juicy and more flavorful.
Also, I used ¨Lets Do Organic¨ coconut flour found at Whole Foods but I believe any organic coconut flour brand will do the job.
Preparation: 10 minutes
Cook: 30 minutes
Serves 4
INGREDIENTS
1 pound of organic boneless chicken thighs (cut into small parts)
1/2 cup of coconut flour
2 eggs
2 eggs
1 teaspoon of sea salt
2 tbsp of organic coconut oil
2 tbsp of organic coconut oil
METHOD
1. In a large skillet, heat oil on medium.
2. Mix coconut flour and sea salt into a bowl.
3. Beat the 2 eggs in a separate bowl.
4. Dip chicken thigh into the egg and then roll into the mixture.
5. Place chicken into the hot oil, 1/2 inch apart.
6. Pan fry the chicken about 5 minutes on each side until fully cooked.
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