Chicken with a Coconut Crust and Papaya Salad


1hr 20m
Bake: ca. 40m + Preparation/cooking time: ca. 40m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 2 tbsp. butter, liquid
  • 2 tbsp. lime juice
  • 2 clove of garlic, pressed
  • 0.5 tsp. cayenne pepper
  • 1 tsp. ground cumin
  • 1.5 tsp. salt
  • 4 chicken legs, cut in half
  • 1 bag pieces of coconut (approx. 80 g), chopped
  • 3 tbsp. orange juice
  • 2 tbsp. fish sauce
  • 1 tbsp. ground raw sugar
  • 1 red chilli pepper, insides removed, finely chopped
  • 1 papaya, cut into quarters lengthways and then across into 1-cm-thick slices
  • 200 g Chinese cabbage, cut into strips
  • 1.5 tbsp. coriander, finely chopped

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  • Combine the butter with the remaining ingredients and a little salt. Use to coat the chicken, pressing one side of each piece into the shredded coconut. Place the chicken on an oven tray lined with baking paper.
  • Bake for approx. 40 mins. in the centre of an oven preheated to 180°C.
  • For the sauce, mix the lime juice with the remaining ingredients and chilli in a bowl. 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.

Products used in this recipe

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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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