Chicken with a coconut crust and papaya salad

Total time: 1hr 20m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 442 Kcal, 27g Protein, 12g Carbohydrates, 31g Fat


  • Chicken
  • 2 tbsp butter, melted
  • 2 tbsp lime juice
  • 1 tsp ground cumin
  • 2 garlic clove, pressed
  • 0.5 tsp cayenne pepper
  • 1.5 tsp salt
  • 1 parcel coconut pieces (approx. 80 g), chopped
  • 4 chicken thighs, halved
  • Salad
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 3 tbsp orange juice
  • 1 tbsp ground cane sugar
  • 1 red chilli pepper, deseeded, finely chopped
  • 200 g Chinese cabbage, cut into strips
  • 1 papaya, quartered lengthwise, cut crosswise into slices approx. 1 cm thick
  • 1.5 tbsp coriander, finely chopped

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  • Chicken

    Combine the butter with all the other ingredients up to and including the salt. Use to coat the chicken, pressing one side of each piece into the shredded coconut. Place the chicken on a baking tray lined with baking paper. Cook for approx. 40 mins. in the centre of an oven preheated to 180°C.
  • Salad

    To make the dressing, mix the lime juice in a bowl with all the other ingredients up to and including the chilli pepper. Add the papaya and leave to steep for approx. 15 mins. Carefully stir in the Chinese leaves and coriander. Serve the coconut-crusted chicken with the papaya salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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