Chicken with a Coconut Crust and Papaya Salad


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

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Poulet
  • 2 tbsp. butter, liquid
  • 2 tbsp. lime juice
  • 1 tsp. ground cumin
  • 2 clove of garlic, pressed
  • 0.5 tsp. cayenne pepper
  • 1.5 tsp. salt
  • 4 chicken legs, cut in half
  • 1 bag pieces of coconut (approx. 80 g), chopped
  • Salat
  • 2 tbsp. lime juice
  • 1 tbsp. ground raw sugar
  • 2 tbsp. fish sauce
  • 3 tbsp. orange juice
  • 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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Instructions

  • Poulet

    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.
  • Salat

    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.

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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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