Coconut and peanut butter crispy chicken with a honey and mustard dip

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Coconut and peanut butter crispy chicken with a honey and mustard dip

Serves:

2021-01-23

Ingredients

500g chicken breast (Dewfresh)
150g peanut butter
300g Greek yoghurt (Alpro)
200g breadcrumbs
100g shredded coconut
100g crushed peanuts
2 tbsp honey
1 tbsp English mustard
Small bunch rocket leaves
1 small red chilly
2 spring onions

Method

In a small bowl, mix together the peanut butter and half of the yoghurt. In another bowl mix the breadcrumbs, coconut and crushed peanuts. Cut the chicken breast into strips and add to the peanut butter mixture. Coat the chicken well then transfer into the coconut crumb and coat completely. Deep fry the chicken strips in hot vegetable oil till golden and crunchy. Meanwhile, mix the remaining yogurt with the honey and mustard and serve on the side with the cooked crispy chicken with rocket leaves to decorate.

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View Maltese

Tiġieġ iqarmeċ bil-butir tal-karawett u l-ġewż tal-indi ma’ dip tal-għasel u l-mustarda

Ingredients

500g sider tat-tiġieġa
150g butir tal-karawett
300g jogurt Grieg
200g frak tal-ħobż
100g ġewż tal-indi mitħun
100g karawett imfarrak
2 imgħaref għasel
mgħarfa mustarda Ingliża
mazz weraq tal-aruka
bżaru aħmar pikkanti
2 basliet ħodor

Method

Fi skutella żgħira, ħawwad flimkien il-butir tal-karawett u nofs il-jogurt. Fi skutella oħra ħallat il-frak tal-ħobż, il-ġewż tal-Indi u l-karawett imfarrak. Qatta’ s-sider tat-tiġieġ fi strixxi u żid mat-taħlita tal-butir tal-karawett. Iksi sew it-tiġieġ, imbagħad ittrasferixxi fil-frak tal-ġewż tal-indi (coconut flakes) u iksi kompletament. Qalli l-istrixxi tat-tiġieġ fiż-żejt veġetali jaħraq sakemm jieħdu kulur dehbi u jiġu jqarmċu. Sadanittant, ħawwad il-jogurt li jifdal mal-għasel u l-mustarda u servi fil-ġenb mat-tiġieġ iqarmċu msajra bil-weraq tal-aruka biex iżżejjen.

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