Coconut chicken skewers with spicy apricot-cranberry salsa
DIFFICULTY
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 125 g Apricots (canned)
- 2 TABLESPOONS Sugar
- 2 TABLESPOONS Apricot juice from a can
- 1/2 small green chili pepper
- 7-10 Tbsp grated peel of 1 organic lime
- 50 g dried cranberries
- 1 pinch Salt
- 600 g Chicken breast fillets
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Flour
- 1 Ei (M)
- 100 g Coconut flake
- 7-10 Tbsp Oil
Directions
- 1
Dice the apricots finely. Caramelise the sugar in a small pan. Add the apricots and caramelise briefly. Add the apricot juice and boil the caramel loose. Pour into a bowl.
- 2
Clean, rinse and finely chop the chilli pepper. Stir in chilli, lime zest and cranberries. Season to taste with salt.
- 3
Rinse chicken breast, pat dry and cut into bite-sized pieces. Whisk the egg with some salt and pepper. Season chicken with salt and pepper. Then turn in the whisked egg and finally in the grated coconut.
- 4
Heat plenty of oil in a large pan and fry the chicken pieces in it until golden brown. Drain on kitchen paper and place on wooden skewers. Serve the chicken skewers together with the salsa.
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