Although I like coconut oil and milk and such, I really don't care for actual coconut shavings, it's a texture thing. However, I had no problem with the taste or texture of this dish, it was great. The only thing missing was the sweet/spicy sauce that comes with it when you order something like this ina restaurant but I was coming up blank as to how to fake that at the last minute. Let me know if you have any ideas. I caught my husband dipping his in the Catalina salad dressing.
I served this with a side salad and a yummy serving of Creamy Mashed Parsnips. The parnips went great with this dish. As you can see, I used chicken thighs which I think made a real difference in this dish, sometimes chicken breast can turn out dry.
makes 6 servings
1 lb boneless skinless chicken thighs
1/4 teaspoon kosher or sea salt
1/2 cup almond flour
1/2 cup unsweetened shredded coconut
Trim the extra fat from the chicken. Cut into six even pieces as best you can.
Heat a skillet over medium heat. Drizzle just ONE tablespoon of coconut oil in the pan and cook the chicken for about 4-5 minutes on each side. If the pan gets too dry, drizzle a bit more coconut oil. Don't crowd the pan, if you need to, do two different batches. (Wipe the pan clean before cooking the second batch).
Remove cooked chicken to a clean plate and let it rest for a few minutes. Serve warm.