Coconut chicken skewers with spicy apricot and cranberry salsa

For 4 people
  • 125 g Apricots (from the can)
  • 2 EL Sugar
  • 2 EL Apricot juice from the can
  • 1/2 small green chilli pepper
  • grated zest of 1 organic lime
  • 50 g dried cranberries
  • 1 Pinch Salt
  • 600 g Chicken breast fillets
  • Salt, pepper
  • Flour
  • 1 egg (M)
  • 100 g desiccated coconut
  • Oil
45 minutes
1.
Dice the apricots. Caramelize the sugar in a small pan. Add apricots and caramelize briefly. Add apricot juice and boil the caramel. Put in a bowl.
2.
Clean the chilli pepper, rinse and cut finely. Stir in the chilli, lime zest and cranberries. Season to taste with salt.
3.
Chicken breastRinse, pat dry and cut into bite-sized pieces. Whisk the egg with a little salt and pepper. Season the chicken with salt and pepper. Then turn in the beaten egg and finally in the desiccated coconut.
4.
Heat plenty of oil in a large pan and fry the chicken pieces until golden brown. Drain on kitchen paper and stick on wooden skewers. Serve the chicken skewers with the salsa.

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