Crispy Coconut-Lime Chicken with Cabbage and Peanut Sauté

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray or sheet pan with parchment paper.

2. 2

   In a large bowl, combine the chicken with 1 tablespoon soy sauce or tamari, half of the lime juice, the lime zest, cumin, smoked paprika, 1/2 teaspoon salt, and black pepper. Let it rest for 10 minutes.

3. 3

   Place the coconut flour and shredded coconut in a shallow dish. Dip the chicken pieces first into the beaten egg, then into the coconut flour-coconut mixture, pressing lightly so a thin coating sticks.

4. 4

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until lightly golden.

5. 5

   Transfer the skillet to the oven, or move the chicken to the prepared tray, and bake for 10 to 12 minutes at 220 °C / 425 °F until the chicken is fully cooked.

6. 6

   While the chicken bakes, heat the remaining tablespoon of olive oil with the butter in another large skillet over medium heat.

7. 7

   Add the onion, garlic, and ginger. Cook for 2 minutes, stirring often. Add the red bell pepper and shredded green cabbage, and sauté for 5 to 7 minutes until the cabbage is tender but still slightly crisp.

8. 8

   Add the remaining tablespoon of soy sauce or tamari, the rest of the lime juice, the red pepper flakes if using, and the remaining salt. Stir well and cook 1 minute more.

9. 9

   Fold the chopped peanuts and half of the fresh cilantro into the sautéed vegetables. Adjust black pepper if needed.

10. 10

    Serve the cabbage sauté on plates, top with the crispy coconut-lime chicken, and finish with the remaining fresh cilantro.