Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs

The clue is in the name – these chicken thighs are suitably spicy and oh so satisfyingly crispy, thanks to a mix of ground almonds and desiccated coconut. Throw the soggy, batter coated, southern fried chicken portions in the bin – these are where it's really at. I used ginger, cayenne pepper for a bit of a kick and garam masala – but highly recommend experimenting and finding your favouite blend of herbs and spices. I used chicken thighs, but you can use the coating on wings – or whichever piece of chicken you prefer!

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs
 
Author: 
Recipe type: Dinner
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Everyone in the family will love these spicy chicken thighs!
Ingredients
  • 8 free range chicken thighs
  • 200ml thick coconut milk
  • 50g ground almonds
  • 50g desiccated coconut
  • 2 garlic cloves, crushed
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp cayenne pepper
  • 2 tsp garam masala
  • Pinch salt
Instructions
  1. ) Preheat the oven to 180C / 350F / Gas Mark 4
  2. ) In a large bowl, combine the coconut milk with all the spices. Stir in the almonds and coconut.
  3. ) One by one, add the chicken thighs to the mixture, ensuring an even coating covers each piece of meat. Arrange on a roasting dish, then transfer to the oven.
  4. ) Bake for approximately 45 minutes, until crisp and golden brown. Serve with a fresh green salad.

 

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