Take your family on a tropical getaway with this recipe for baked coconut chicken goujons served with a passion fruit, pineapple and banana fruit sauce.
1 person made this
1 (400ml) tin coconut milk
900g chicken mini fillets
120g coconut flour
60g ground almonds
1 teaspoon coarse sea salt, or to taste
1 teaspoon ground ginger
3/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
225g desiccated coconut
3 eggs, beaten
avocado oil cooking spray
Passion fruit sauce
2 tablespoons caster sugar
1/2 teaspoon coarse sea salt, or to taste
2 firm ripe bananas, cut into slices
175g thinly sliced fresh pineapple
2 tablespoons cornflour
4 tablespoons coconut milk
1 passion fruit, pulp scooped out
Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 200 C / Gas 6. Line a shallow roasting tin with baking parchment.
Pour the tin of coconut milk into a large bowl; add chicken mini fillets and toss to coat.
Combine coconut flour, ground almonds, salt, ginger, cayenne pepper and turmeric on a large plate or in a shallow dish. Place desiccated coconut and eggs in separate shallow bowls.
Roll each mini chicken fillet in the flour mixture. Dip in the egg and roll in coconut. Place chicken on the prepared tin; coat with cooking spray.
Bake in the preheated oven until the largest piece of chicken is cooked through, about 20 to 25 minutes. Finish cooking the chicken under the grill if not golden brown and toasted to your liking, 1 to 2 minutes. Be sure to watch carefully to avoid burning.
Melt butter in a nonstick pan over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
Combine cornflour and coconut milk in a small bowl; stir into the pan with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken goujons.