Coconut chicken skewers with spicy apricot and cranberry salsa
- 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.
Do you want a website?
Leave A Comment