Wednesday, October 10, 2012

Cilantro Chicken Nuggets

I made this one night and my mom came over for dinner. She was surprised that she liked them! This is another PaleOMG recipe. I also cut some zucchini/carrots into thin strips and roasted them in olive oil. This meal has kind of an Asian flare, and turned out really well.
Cilantro Chicken Nuggets
For the nuggets
  • 1lb ground chicken
  • 1 egg, whisked
  • 1 bundle of cilantro, chopped
  • 3 scallions, chopped
  • 2 teaspoons sesame oil
  • 1/2 cup Coconut Flour
  • 1/4 teaspoon ginger
  • salt and pepper, to taste
  • 1-2 tablespoons Coconut Oil
For the dipping sauce
  • 1/4 cup Coconut Aminos (I didn't have this, so I subbed soy sauce)
  • 1/8 cup white wine vinegar
  • 1 tablespoon ground stone mustard (from the bottle/container-not powder)
  • 1 teaspoon Raw Honey
  1. Mix all of your nugget ingredients together: ground chicken, egg, cilantro, scallions, sesame oil, ginger, and salt and pepper.
  2. Heat a large skillet over medium heat and add 1-2 tablespoons of coconut oil.
  3. Place your coconut flour in a shallow bowl.
  4. Make small balls from your nugget mixture, “nugget sized” and place each nugget in the coconut flour (being sure to only lightly dust the nuggets) then place in your skillet.
  5. Use a spatula to slightly flatten out each nugget.
  6. Cook on both sides for 5-7 minutes or until cooked through.
  7. While your nuggets cook, mix your dipping sauce ingredients together.
  8. Enjoy!

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