For dinner tonight I made a style of chicken that I’ve come across in quite a few low carb forums, sites and books. In place of breadcrumbs dried cococunt flakes are used as the coating. It has a divine flavour and keeps the chicken really moist.
- 500g chicken breast sliced into thick strips or chicken tenders
- 1 egg
- Coconut flakes (I used the dessicated but still slight moist coconut flakes but I am sure any would work)
- Moroccan spices (cumin, ginger, coriander, cayenne, cloves, allspice and pepper)
- 1/3 cup melted butter
Wash and dry the chicken and moisten in the beaten egg. Blend the coconut and spices and dip the chicken into that, it doesn’t matter if it isn’t totally coated, just aim for a good even coating. Place into a baking dish (I lined it with baking paper for easy cleanup) then pour the melted butter evenly over the chicken.
Place in an over heated to 180c and bake for 30 minutes turning once.
February 18, 2008 at 6:55 pm
I didn’t know you had this site as well, no wonder you have been quiet on the other one! I did low carb and lost a lot of weight and then low and behold was pregnant! SO it does work and it sounds the same as what you are doing. I have a few recipes if you are interested. Also a lot of low carbs use almond meal as an alternative to breadcrumbs because it doesn’t have the trans fats that coconut has.