Dairy Free
Gluten & Grain Free
Low Disaccharide
Dont miss out on a Parmigiana, just because you can’t have the breadcrumbs and cheese!
Serves: 4
Prep time: 15 mins
Cooking time: 30 mins
Ingredients
- 4 chicken thighs, flattened and cut in through lengthwise into halves, to make thinner pieces.
- 3 tbsp coconut oil (for frying)
- 2 eggs, lightly beaten
- TOPPING
- 2-3 tbsp coconut flour
- 2 tbsp almond meal
- 1/2 cup almonds (chopped roughly)
- 1 tsp smoked paprika
- 2 tbsp coconut oil
- SAUCE
- 1 can (440g) diced tomatoes
- 4 spring onions
- 1 tbsp coriander or basil, finely chopped
- 1 tsp salt, pepper to taste
- 1 tbsp coconut flour
Method
- Preheat oven to 180°C (350°F)
- Flatten chicken thighs, and if thick, cut through horizontally to make 2 flat pieces.
- Beat egg in dish with fork, and place coconut flour in another dish.
- Cover each piece of chicken with egg, then coat in the coconut flour.
- Heat oil in pan, and when hot, fry chicken for 5 -7 minutes on each side.
- Lay chicken in the base of a dish 20cm x 30cm (6″ x 8″)
- Leave juice in pan and add onions, fry for 3-5 minutes, then add tomatoes.
- Cook for 5 minutes and then stir in the rest of the sauce ingredients.
- Pour mixture over the chicken pieces.
- Mix the topping ingredients together, and sprinkle over the tomato mixture.
- Bake in oven for 10-15 minutes.
- Serve with salad, cauliflower fried rice, or creamy mashed cauliflower.
