Supper Club: Little Green Spoon’s halloumi, avocado and lime salad
Supper Club: Little Green Spoon’s halloumi, avocado and lime salad

IMAGE

Join us for our event ‘Keep Doing What Matters – Culinary Delights’
Join us for our event ‘Keep Doing What Matters – Culinary Delights’

IMAGE

Exclusive short story from Rebecca Ivory’s new book, ‘Free Therapy’
Exclusive short story from Rebecca Ivory’s new book, ‘Free Therapy’

IMAGE

Scandi-cool meets Irish country in this period Cork apartment
Scandi-cool meets Irish country in this period Cork apartment

Orla Neligan

Interior designer Sorcha Harman shares her tips for sourcing and styling vintage pieces
Interior designer Sorcha Harman shares her tips for sourcing and styling vintage pieces

Megan Burns

My Career: Festival director Anna Lardi
My Career: Festival director Anna Lardi

Sarah Finnan

My life in fashion: Five minutes with Beo Wellness founder Aoibhín Garrihy
My life in fashion: Five minutes with Beo Wellness founder Aoibhín Garrihy

Aoibhin Garrihy

This Kenmare home combines the charm of cottage-inspired details with a connection to the outdoors
This Kenmare home combines the charm of cottage-inspired details with a connection to the outdoors

Megan Burns

How to stop getting in your own way
How to stop getting in your own way

Niamh Ennis

The definitive guide to menopause signs, symptoms and solutions
The definitive guide to menopause signs, symptoms and solutions

IMAGE

Image / Living / Food & Drink

Supper Club: Coconut-crumb chicken goujons


By IMAGE
23rd Feb 2024

Nathalie Marquez Courtney

Supper Club: Coconut-crumb chicken goujons

Make a simple healthy swap with these tasty coconut-crumb chicken goujons.

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.