Coconut and Turmeric Popcorn Chicken
My son is not a fan of meat- AT ALL. It doesn’t bother me too much as he has lots of stock (bone broth) on a daily basis. He also has a broad spectrum of healthy fats over the day. Animal protein is important and if he ate eggs then I would relax, but he doesn’t. If I am not careful he would just eat carbs all day (like most kids) but then I would pay the price with his behaviour (moaning, anger, weepy and destructive!).
My quest for lunchbox foods also continues- this one really fits the bill too as they are bite size and nice hot or cold. They will be perfect party food, picnic foods and travel snacks. The fact that they are easy to make is also a huge bonus!
There are just 3 steps;
Cut and soak; Soaking the chicken keeps it really moist and tender
Shake; shaking it in coconut flour and almond flour/coconut gives it a good crust
and bake (or shallow fry in butter);
He loves them and calls them popcorn! I love that they are packed full of goodness and healthy fats! Bonus is my daughter also loves them and asks for them for lunch. Wining all round! You can add a variety of spices to the chicken, personally I like curry powder in mine, it is delicious with the coconut milk.
- Cut chicken meat into small bite size pieces and place in a glass container (with a lid). Pour over coconut milk and add turmeric, salt and pepper. Replace lid and shake. Leave to marinade in the fridge overnight
- Put coconut/almond and flour into a ziplock bag. Pour in chicken and shake bag until all the pieces are covered. Pour contents out onto baking sheet and drizzle with olive oil.
- Bake at 200 degree C for 20-25 mins until chicken is fully cooked.
- Chicken can be frozen at this time if desired. To reheat, thaw completely and heat some ghee/butter in a pan and reheat chicken until hot through.
- Chicken can also be fried in butter or olive oil or in an airfryer
- these are great cold or hot. Serve with some fermented ketchup or mayo, sweet potato chips or a big colourful salad.