Coconut Chicken Nuggets with Dipping Sauce

http://www.multiplydelicious.com/thefood/2011/09/coconut-chicken-nuggets-with-paleo-bbq-sauce/paleo_nuggets/

Our vast number of avid readers must be wondering where we went! It's been a few days! Here's a new recipe to add to your Paleo repertoire.

This right here is a great party appetizer. It's definitely a kid-friendly dish as well! Portable and delicious. Honestly, the real reason I tried these was because of that picture right up there. Don't they look delicious?! I wouldn't consider myself a chicken nugget girl but those look GOOD. And they look deep fried. The dipping sauce is alright. I didn't LOVE it but everyone else that tried it liked it. It does add some good flavor to the chicken so I would recommend trying it. It's definitely not difficult. I found this recipe on http://www.multiplydelicious.com/. Here you go!

Ingredients:

Coconut Chicken Nuggets:

1 lb. ground chicken
1 egg yolk
1 tsp. onion powder
1/4 tsp. garlic powder
1/4 cup + 1/2 cup almond flour
1/2 cup unsweetened shredded coconut
1/2 cup coconut oil
Salt & Pepper

Dipping Sauce:

3/4 cup fresh orange juice

2 tbsp. apple cider vinegar (If I make this again I will use half the recommended apple cider vinegar. It seemed to overpower all of the other tastes.)

10 tbsp. tomato paste

4 tbsp. shallots, minced

4 cloves garlic, minced

1/2 tsp. mustard powder

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. pepper

1 tbsp. coconut oil

Instructions:

Coconut chicken nuggets:

Preheat oven to 375 degrees. In a bowl combine 1/4 cup almond flour, 1/2 cup coconut and salt & pepper.  Mix to combine. In a separate bowl, combine the ground chicken, 1/2 cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper.  Mix well until everything is incorporated. 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. 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. Allow nuggets to cool and serve.

Dipping sauce:

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.

Let me know if you liked the recipe! I wonder how well they would do frozen? I'll keep you updated.

Becca