Thursday, 3 July 2008
Recipe - Coconut Chicken with Cucumber Salad
I'm back... ;)
Here's a quick and simple recipe that works really well. To be fair, I added some boiled Jersey potatoes just to make the meal a bit fuller but didn't include those in the photo for aesthetic reasons. ;)
I should be in a new place with a new kitchen in a couple of weeks by the looks of things so you should expect my blogging to increase.
2 egg whites, slightly beaten
4 skinless chicken breasts
6 tablespoons desiccated coconut
1 cucumber, thinly sliced -diagonally if you want to be a bit fancy
2 small red onions, thinly sliced
4 teaspoons caster sugar
4 tablespoons white wine vinegar
Heat the oven to 200c/fan 180c/ gas 6.
Season the egg white. Dip the chicken in the egg and then in the coconut, coating properly.Put the chicken breasts on a lightly oiled baking tray and bake for 20 - 25 minutes or until cooked through.
In the meantime put the cucumber slices into a colander, sprinkle with a bit of salt and leave for about 5 minutes to drain. Pat the cucumber dry with some kitchen towel. Mix the onion with the sugar and vinegar in a bowl and add the cucumber. Serve this with the chicken.