Coconut crusted chicken on a mango salad

recipes

Coconut crusted chicken on a mango salad

Serves:

2021-04-17

Ingredients

1 egg
2 tbsp flour
50ml coconut milk
150g desiccated coconut
80g breadcrumbs (Tipiak)
400g chicken breast
1 mango
2 shallots
2 tbsp chopped fresh coriander and parsley
3 tbsp crushed almonds
50g kidney beans
100g cooked quinoa (Tipiak)

Method

Whisk together the egg and flour, add the coconut milk and season well with salt and pepper and whisk to a batter. In another bowl, mix the breadcrumbs and coconut to make the coconut crumble. Cut the chicken breast into thick fingers and dip into the batter than toss into the coconut crumble. Shallow fry in hot oil to lightly brown, then finish off in the oven for a further 5 minutes. Dice the mango, shallots and mix well with the chopped coriander and parsley, almonds, kidney beans and quinoa. Season well with salt and pepper and drizzle with olive oil. Serve the quinoa salad in deep plates with the crispy coconut chicken on top.

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View Maltese

Tiġieġ bil-qoxra tal-ġewż tal-indi fuq insalata tal-mangu

Ingredients

400g sider tat-tiġieġa
bajda
2 imgħaref dqiq
150g ġewż tal-indi mitħun
80g frak tal-ħobż
mazz tursin
50ml ħalib tal-ġewż tal-indi
mangu
2 basal tal-għenieqed (shallots)
mazz żgħir kosbor
50g fażola kidnija (kidney beans)
100g quinoa msajra
3 imgħaref lewż imfarrak

Method

Ħawwad flimkien il-bajda u d-dqiq, żid il-ħalib tal-ġewż tal-Indi u ħawwar sew bil-melħ u l-bżar u ħawwad ma’ taħlita. Fi skutella oħra, ħawwad il-frak tal-ħobż u l-ġewż tal-Indi biex il-ġewż tal-Indi jitfarrak. Qatta’ s-sider tat-tiġieġ fi strixxi ħoxnin u għaddas fit-taħlita tal-bajd, imbagħad, fil-coconut crumble. Aqli fuq nar baxx fiż-żejt jaħraq biex jismaru, imbagħad spiċċa fil-forn għal 5 minuti oħra. Qatta’ l-mangu, il-basal u ħawwad sew mal-kosbor imqatta’ u t-tursin, il-lewż, il-fażola kidnija u l-quinoa. Ħawwar sew bil-melħ u l-bżar u xerred biż-żejt taż-żebbuġa. Servi l-insalata tal-quinoa fi platti fondi bit-tiġieġ iqarmeċ fuq nett.

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