Coconut Crusted Chicken with 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, liquid
  • 2 tbsp. lime juice
  • 1 tsp. ground cumin
  • 2 garlic cloves, pressed
  • 0.5 tsp. cayenne pepper
  • 1.5 tsp. salt
  • 4 chicken legs, cut in half
  • 1 bag coconut pieces (approx. 80 g), chopped
  • Salad
  • 2 tbsp. lime juice
  • 1 tbsp. ground raw sugar
  • 2 tbsp. fish sauce
  • 3 tbsp. orange juice
  • 1 red chili 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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  • Chicken

    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.
  • Salad

    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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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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