Sometimes I just get the craving for something naughty…. I’ve never been big on fast food but yesterday afternoon out of nowhere I found myself sitting at my desk craving chicken nuggets! As a child my mum refused to take my brother and I to any form of fast food chain. We were bought up on wholesome home-made and home-grown food which we adored. We used to beg her in the holidays to take us to a McDonald’s like ‘all our other school friends parents did’ (emotional blackmail at it’s best). So- the one (and only) time our lovely mother obligingly held our hands through the doors of a McDonald’s we collected out Happy Meals and were handed a raffle ticket for a ‘prize draw’. No sooner had we sat down this prize draw was pulled and we won! Much to our excitement and my poor mums utter disbelief our raffle ticket was pulled out of a hat and number called out! My brother and I, shrieking with excitement and delight, were invited up in front of crowds of avid McDonald’s fans to meet ‘Ronald McDonald’s and collect free bags of McDonald’s goodies. Then – as if things couldn’t get any worse for my mum we were shoved in to ‘I love McDonald’s t-shirts and the local press snapped one big ol’ photo of us which graced every local newsagent and supermarket shelf for a week afterwards. Needless to say we never went back.
So to satisfy my craving I picked up some organic chicken breasts from the butcher and headed home to get started on my own Paleo chicken nuggets – with not an additive / e-number in sight. I had all the other ingredients I needed already in the Paleo pantry so it was a matter of just blendin’, rollin’ and cookin’. I added coconut to the outer mixture but if you are not a coconut fan just leave it out and use a nut based oil instead of coconut oil.
In a few weeks I have my nephew coming to stay and I can wait to try this recipe out on him! They really are so simple to make, utterly delicious and you could also freeze them for a later date, serve straight away or have for a lunch or snack during the week. They are very portable too which makes for a perfect lunch box or picnic basket addition.
- 2 large / 400g organic chicken breasts (or pre-minced chicken, most butchers can do this for you)
- 1 egg yolk
- 2 cloves garlic
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp ground pepper
- ½ cup almond flour
- ½ cup dessicated coconut
- ½ cup coconut oil
- Preheat oven to 180°c
- If you don't have pre-minced chicken ( If you do, then go straight to the next point): In to a blender place your chicken breasts and garlic, blend on high-speed for about 10-15 seconds until paste like texture
- In to a separate bowl combine 1tbsp almond flour, paprika, salt, pepper and egg yolk. Add in the chicken mixture and mix until fully combined
- On to a separate surface / or baking sheet place the dessicated coconut and remainder of the almond flour and mix together roughly
- In to a pan over high heat, melt coconut oil
- Take 2 tsp of chicken mix and roll it in to a ball, then coat with the coconut and almond mix
- Cook each side for 3 - 4 minutes until golden brown
- Once all balls have been cooked on both sides transfer on to a baking sheet and place in the oven for 4 - 5 minutes max - until cooked through (cut one of the larger ones in half to make sure)
- Serve with large side salad and home-made mango salsa dip and a wedge of lemon