Lime & Coconut Chicken
2 chicken breasts, each sliced into 4 smaller pieces
1 cup desiccated coconut
1 tbls chilli flakes
3 tbls Lime Extra Virgin Olive Oil
Handful of chopped coriander.
Place the sliced chicken and Lime EVOO in a bowl, season with salt and pepper and combine. Allow to marinade for 2 hours or overnight.
Preheat the oven to 160C degrees. On a plate combine the coconut, chilli flakes and a pinch of salt.
Roll the chicken in the coconut mixture until well covered, pressing firmly so the coconut sticks.
In a skillet pan heat a splash of lime EVOO, fry chicken pieces on a high heat. Once browned on one side, turn the meat over and place in the oven for 20 minutes or until golden brown and cooked through.
Serve on a plate with steamed rice and the chopped coriander.