Crispy chicken with coconut and fresh mango salsa
Main course
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Cook Time
45 min
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
This crispy coconut chicken is a true exotic delight! I often prepare it in the summer, as the mango salsa brings an incomparable freshness. The combination of crispy chicken and fruity salsa is simply perfect. It is an easy dish to make, even during the week, and will impress your guests. The grated coconut gives the chicken an incredible texture, while the mango salsa brings a sweet and tangy touch. A real treat for the taste buds! Feel free to add a little chili to enhance the taste of the salsa.
Ingredients (20 ingredients)
-
1 clove Crushed garlic
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1 c. à soupe Dijon mustard
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1 pinch Ground ginger
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2 piece Chicken breast(s)
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Flour
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1 piece Egg(s)
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300 g Grated coconut(s)
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2 c. à soupe Lime(s) juice
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1 c. à soupe Olive oil
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0.25 c. à café Salt
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0.25 c. à café Pepper
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1 piece Mango(es)
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1 piece Red bell pepper(s)
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2 c. à soupe Peanut(s)
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1 piece Red onion(s)
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1 c. à soupe Lime(s) juice
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1 c. à soupe Fresh coriander
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1 pinch Chili pepper
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Salt
-
Pepper
Preparation (9 steps)
Preparation of garlic, mustard and ginger
In the Thermomix bowl, add 1 crushed garlic clove, 1 tbsp of mustard and 1 pinch of ground ginger. Mix 5 Sek./Stufe 4.
Chicken preparation
Spread a little of the garlic, mustard and ginger mixture on both sides of the 2 chicken breasts. Place the breasts on baking paper and sprinkle with flour, 0.25 tsp of salt and 0.25 tsp of pepper.
Preparation of the egg and coconut
In a shallow bowl, whisk 1 egg with 5 ml of cold water. Pour 300 g of grated coconut into a shallow dish.
Coating the chicken
Dip the chicken in the beaten egg, then roll in the coconut.
Cooking the chicken in a pan
Heat 1 tbsp of olive oil over medium heat in an oven-safe skillet. Cook the chicken for 2 minutes on each side.
Adding the lime juice and baking in the oven
Add 2 tbsp of lime juice to the contents of the pan and then bake for 12 to 15 minutes, or until the chicken has lost its pink color inside. Preheat the oven to 190°C.
Preparation of the salsa
Meanwhile, in the Thermomix bowl, add 1 mango cut into pieces, 1 red bell pepper cut into pieces, 1 red onion cut into quarters, 1 tbsp of lime juice, 1 tbsp of fresh coriander, 1 pinch of chili pepper, salt and pepper. Roughly chop 5 Sek./Stufe 5.
Adding the peanuts
Add 2 tbsp of chopped peanuts to the salsa mixture and mix gently with a spatula.
Plating
Divide the salsa between two plates. Place the cooked chicken, cut into strips, on the salsa.
Finished cooking? Great! 🎉
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Created by
Emma Bernard
1
Rezept
0
Kochbücher
Allergens
- Mustard
- Eggs
- Peanuts
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