Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 tablespoon butter

  3. 4 free-range chicken breasts, cut into chunks

  4. 1/3 cup dried, flaked coconut

  5. 1/3 cup fresh sage leaves For the cauliflower puree:

  6. 2 medium heads cauliflower, cut into chunks

  7. 1/2 cup cream

  8. 1 tablespoon butter sea salt and freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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.


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