I'd like to introduce my favourite meal in the world, these last few weeks. I'll admit that this one looked a bit complicated once I wrote it all up, but I promise that after the first time making it (aka the practice round) it comes together quick. And I promise that it is good enough that you'll want to make it a second time (and a third, fourth, fifth...)
All told, I'd say prep and cooking takes me fifteen minutes on this one - so if you got home at 5:45 pm you could have this one the table by 6:00. Nice, right?
Fried chicken fingers with "honey" Dijon dipping sauce and hush-puppy spicy steamed cabbage salad
You need, for each serving:
- Cast iron skillet and 2-4 T coconut oil
- 4-5 oz chicken
- 1 egg
- 1/4 c coconut flour (try Costco or Bulk Barn)
- Sea salt and black pepper
- 1-2 cups thinly sliced green or Savoy cabbage
- 1-2 cups mixed salad greens and/or baby spinach
- 1-2 t rooster chili-garlic sauce
- 1 T Dijon mustard
- 3 T full fat coconut milk
- 1 t stevia powder or 1/2 t liquid extract, or 1 honey date
- Heat oil in cast iron skillet on high
- Get three bowls and a plate
- Put cabbage in one bowl and cover with plate; microwave on high for 6 minutes or until soft
- Crack egg into another bowl and whisk with fork.
- Put coconut flour and a big pinch of salt and pepper in third bowl.
- Cut chicken into nuggets or strips. Dredge in egg, then coconut flour.
- Once oil in skillet starts to smoke, add chicken strips. Mix any remaining flour and egg together and form a patty, add this to skillet. Flip once golden brown, only a few minutes. I like to fry the chicken skin, if any, too.
- Meanwhile, combine mustard, coconut milk, and stevia in small ramekin; if using honey date, combine in food processor. Mix cabbage with salad greens and 1 t chili garlic sauce, and a big pinch of sea salt.
- Place nuggets and ramekin on plate. Put hush puppy/patty on salad. Pour remaining oil/crisped seasoning in skillet onto salad - this will wilt the greens. Mix together, crumbling the patty.
- Dip the nuggets and eat them, and then pour the rest of the dipping sauce on the salad and eat that.