Coconut Chicken Nuggets & Paleo Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 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
• 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

Recipe

• 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.