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Silky Cauliflower Puree Topped with Crisp Coconut Chicken

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    Source: www.kitchendaily.comReport recipe

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    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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