Coconut Chicken Nuggets & Paleo Sauce

Submitted by Satyne

"This popped up on my facebook feed and looked too good to not share here. Times are approximate."

 

• Ready In: 30mins
• Ingredients: 19
• Yields: 18 nuggets

ingredients

• Nuggets

• 500 g minced chicken
• 1 egg yolk
• 1 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄4 cup almond flour
• 1⁄2 cup almond flour
• 1⁄2 cup unsweetened dried shredded coconut
• 1⁄2 cup coconut oil
• salt & pepper

• Paleo BBQ Sauce

• 3⁄4 cup fresh orange juice
• 2 tablespoons apple cider vinegar
• 10 tablespoons tomato paste
• 4 tablespoons shallots, minced
• 4 garlic cloves, minced
• 1⁄2 teaspoon mustard powder
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 tablespoon coconut oil

directions

1. Nuggets:

2. Preheat oven to 180 degrees Celsius.
3. In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper. Mix to combine.
4. In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
5. In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls.
6. In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.

7. Sauce:

8. Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.