‘To be depressed after the birth of my son felt selfish. I felt ashamed about the burden I placed on my wife’
‘To be depressed after the birth of my son felt selfish. I felt ashamed about...

Amanda Cassidy

6 inspiring TED talks worth watching this weekend
6 inspiring TED talks worth watching this weekend

Jennifer McShane

‘If you love, you will eventually grieve’: How to comfort a friend who has experienced loss
‘If you love, you will eventually grieve’: How to comfort a friend who has experienced...

Lauren Heskin

The weekend shopping fix: game-changing beauty and joyful planters
The weekend shopping fix: game-changing beauty and joyful planters

Holly O'Neill

Denim Daze: shop the shoot from the new issue of IMAGE
Denim Daze: shop the shoot from the new issue of IMAGE

Holly O'Neill

16 stylish table lamps to brighten up any corner in your home
16 stylish table lamps to brighten up any corner in your home

Megan Burns

The reality of grief: ‘One day he went to work and never came home’
The reality of grief: ‘One day he went to work and never came home’

Amanda Cassidy

Image / Living / Food & Drink

Make a simple healthy swap with this coconut-crumb chicken goujons


by IMAGE
02nd Mar 2021

Nathalie Marquez Courtney

blank

These gorgeous goujons have all the satisfying crunch of breadcrumbed chicken, but the deliciously light almond and coconut coating makes them a much healthier option.

Coconut Chicken Goujons
Serves up to 4 people

Ingredients

  • 1 chicken breast per person, cut into strips
  • 100g ground almonds
  • 1 beaten egg
  • 100g desiccated coconut
  • a good pinch of dried herbs
  • salt and pepper


Method

1  Preheat the oven to 180ºC/350ºF/Gas Mark 4. Get three small bowls and place the ground almonds in the first bowl, beaten egg in the second and desiccated coconut in the third. Add the dried herbs to the coconut bowl.

2 Season the strips of chicken with salt and pepper and toss into the ground almonds. Toss into the beaten egg and then finally into the coconut.

3  Place onto an oven tray and bake for approximately 15 minutes until thoroughly cooked.

Recipe Lesley Tumulty. Photography Nathalie Marquez Courtney. Styling Marlene Wessels.

Also Read

blank
CULTURE
What’s on this weekend: Friday 19 – Sunday 21 February

In need of ideas on how to spend your evenings this weekend? Here are our TV and movie picks, streaming site additions, podcasts, and live events to keep up with.

By Holly O'Neill

herring
FOOD & DRINK
What to eat this weekend: Herring in oatmeal with rémoulade

Change up your weekend lunch plans with this Danish classic: Crispy herring and rémoulade.

By Meg Walker

blank
IMAGE WRITES, CULTURE
Culture has been our Covid saviour, but how are Irish creatives holding up?

The one industry most severely impacted by Covid-19 is the very one we all turned to this year for comfort, joy and escapism. From the IMAGE 2020/2021 Annual issue, Meg Walker speaks to five people in the arts to talk disruption, inspiration and determination.

By Meg Walker

blank
FOOD & DRINK
Weekend baking: Mini ricotta doughnuts with pistachio and honey topping

Why not try something a little different this weekend, with...

By Meg Walker

blank
PROPERTY
3 large country homes for sale in Cork, Mayo and Kerry for under €200,000

A rural location can help your budget stretch further than you might expect, as these generously-sized homes prove.

By Megan Burns

Caroline Flack
CULTURE
Caroline Flack’s mother speaks about the weeks before her death in a new documentary

"I think she realised that everything was going to be in the press, and everyone was going to find out she had these dark moments, and she didn't want people to know that..."

By Holly O'Neill

blank
CULTURE
15 brilliant Irish films worth adding to your must-see lists

After the woefulness that was the Wild Mountain Thyme saga,...

By Jennifer McShane

blank
CULTURE
‘Stereotypes run deep in people’: The extraordinary CRIP CAMP documentary is a must-see

Who knew that down the road from Woodstock, a revolution...

By Jennifer McShane