Coconut chicken with cucumber salad

Recipe uploaded by

Mary Cadogan

6 ratings

Recipe by Mary Cadogan

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1. Heat oven to 200C/fan 180C/gas 6. Season the egg white. Dip the chicken in the egg, then in the coconut. Place on a lightly oiled baking sheet and bake for 20-25 mins, turning once until the chicken is cooked through.
2. Meanwhile, tip the cucumber slices into a colander, sprinkle with a little salt and leave for 5 mins to drain. Pat the cucumber slices dry with kitchen paper. In a bowl, mix the onion with the sugar and vinegar, then add the cucumber and serve with the chicken.

TIP

Mixing the red onion slices with the vinegar and setting aside for a minute softens the onion's flavour and texture.

Per serving

294 kcalories, protein 33g, carbohydrate 10g, fat 14 g, saturated fat 10g, fibre 3g, salt 0.3 g

Latest comments and suggestions

• Beth

  01 August 2008

  Beth rated and commented on this recipe

  

  Really enjoyed this - I used double amount of vinegar as the red onions still had a bit of bite that needed taming.

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• jenna m

  05 August 2008

  jenna m rated and commented on this recipe

  

  So easy an so tasty!

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• michelle Collins

  07 August 2008

  michelle Collins commented on this recipe

  Very nice ,even my fussy daughter liked it.

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• frolo743

  07 August 2008

  frolo743 rated and commented on this recipe

  

  This was really easy & quick to make. Chicken was maybe a little dry, soon remedied with a splash of lime juice.

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• milo9632

  14 August 2008

  milo9632 rated this recipe

  

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• tweedletwo

  04 September 2008

  tweedletwo rated and commented on this recipe

  

  each piece nice on its own but lovely when all together

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• steffil83

  23 January 2009

  steffil83 rated and commented on this recipe

  

  Really enjoyed this dish, we had it with rice had hubby hates red onion! Cooked the rice with chicken stock and added some peas, went really well together. Chicken & coconut was lovely and very moist.

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• sneauxdrop

  20 April 2009

  sneauxdrop commented on this recipe

  Didn't enjoy this dish as much as I had thought we would. The children said it was too dry, but they didn't have much of the salad which really did need to be included. I much prefer the Salmon with Spiced Coconut Crumbs if you're looking for a crumb coating with coconut.

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Ingredients

• 1 egg white , lightly beaten
• 2 skinless chicken breasts
• 3 tbsp desiccated coconut
• 1 tsp sunflower oil
• ½ cucumber , thinly sliced on the diagonal
• 1 small red onion , thinly sliced
• 2 tsp caster sugar
• 2 tbsp white wine vinegar or rice vinegar

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 1 egg white , lightly beaten
• 2 skinless chicken breasts
• 3 tbsp desiccated coconut
• 1 tsp sunflower oil
• ½ cucumber , thinly sliced on the diagonal
• 1 small red onion , thinly sliced
• 2 tsp caster sugar
• 2 tbsp white wine vinegar or rice vinegar

Per serving

294 kcalories, protein 33g, carbohydrate 10g, fat 14 g, saturated fat 10g, fibre 3g, salt 0.3 g

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