This recipe is part of our cross over series, where one meal feeds the next, saving money, time and resources. Officially known as a win-win-win.Somehow, the crossover meals help soothe the bedlam and create a lovely little rhythm to our week, but don’t worry there are still meltdowns – and that’s just the parents.
For this crossover meal, I often make Gado-Gado (the pick and mix of the peanut sauce world) one night… And freeze or use the leftover peanut sauce for making the next meal a bit more interesting. Sometimes, I do a beef satay or use the peanut sauce to dip rice paper rolls in, but the favourite is to dip these coconut ‘chicken nuggets’.
The leftover vegetables from the Gado-Gado are mixed into a salad, which is never as popular in these parts as the original Gado Gado, but I persist. Children feeding gurus tell me if I do this my children will eat a plate of mixed vegetables with gusto before they leave home. Ah, a girl can dream.
The peanut sauce
You’ll find the peanut sauce recipe in this post, but I confess it’s often called peanut butter sauce in this household. It’s all part of the sales pitch. The kaffir lime leaves are completely optional in the chicken nuggets, as they’re not everyone’s cup of tea, but we love the freshness it gives to the dish.
I usually use fine desiccated coconut to give this dish a nugget look, but we only had shredded coconut last night and I thought it looked prettier.
- 1 cup desiccated or shredded coconut
- 3 kaffir lime leaves, finely shredded (optional)
- 500g/ skinless chicken thigh or breast (preferably free-range or organic), cut into nugget pieces
- 1 tablespoon coconut oil
- ½ serve of the peanut sauce
- Salt and pepper
- Mix coconut, kaffir lime leaves and salt and pepper in a bowl.
- Roll the chicken in the coconut mix and push it onto the chicken so it sticks.
- Pop your peanut sauce in a saucepan over a low heat to warm up.
- You can either bake or fry the chicken .
- Preheat your oven to its highest temperature 240˚C/475˚F
- Place your chicken on a sheet pan, lightly coated with coconut oil and cook for 10-15 minutes, turning them over at the halfway mark.
- Put a frying pan on a medium heat, add a tablespoon of coconut oil and cook the chicken nuggets 5-10 minutes until cooked through, golden and crisp.