Chicken with a coconut and sunflower seed crumb

Serves 4

Ingredients

500g chicken thighs, trimmed, this is about 4 large thighs

½ cup shredded coconut

¼ sunflower seeds

1 tsp turmeric powder

½ tsp onion powder

½ tsp garlic powder

1 egg

¼ tapioca flour or similar

Method

Trim the thighs of excess fat, you don’t have to trim every last bit.

In a bowl whisk your egg and season with salt and pepper

On a plate put your flour and season that too

In a food processor, blitz the sunflower seeds briefly, then add the 3 powders (not the flour) and coconut and blitz briefly again.

Put the chicken in the flour, shake off excess, then put in egg, shake off the excess then dip in the crumb mix and pat in. Continue with all the chicken then put on a plate and put in the fridge for half an hour to set the crumbs.

In large pan heat sum ghee/coconut oil, should be enough to cover the bottom.

Fry the chicken on low to medium for 5 mins on each side. If it is browning too soon turn it down or the outside will burn and chicken won’t be cooked. The middle should not be pink. Serve this with a squeeze of lemon, roasted beetroot, pumpkin and steamed asparagus.