Honey Garlic Chilli Chicken with Coconut Crust
Congratulations to Andy Garbi, the winner of our June 2021 Honey Recipe Competition with his recipe for Honey Garlic Chicken & Coconut Crust!
Serves: 2 Servings
For the Chicken
4 to 6 chicken drumsticks
200g coconut flour
½ tsp sea salt
¼ tsp black pepper
35g tapioca or Teff flour
For the Sauce
4 garlic cloves, very finely minced
½ tsp sea salt
¼ tsp cayenne (optional)
Use a large covered pan/wok to fry the chicken (approx. 20 mins). Use a very low heat and check regularly – turn the drumsticks once brown to avoid burning. You should be able to cook the drumsticks in their own fat without additional cooking oils as long the pan remains covered.
Preheat the oven to 220 Celsius. Line a rimmed baking tray with aluminium cooking foil.
Place the coconut flour, sea salt, and black pepper in a bowl and stir them together. Place the eggs in another bowl with a tiny splash of water and whisk. Place the teff flour into a third bowl.
Dip the chicken drumsticks, one at a time, into the teff, then into the egg and then into the coconut flour. (For the flour to stick to the drumsticks, buy the best quality chicken you can. Cheaper quality contains water which stops the flour from binding as it evaporates).
Lay the drumsticks on the prepared baking sheet. Bake the chicken until it is crispy and beginning to look golden brown.
While the chicken is baking, prepare the sauce. In a small-medium pan add a teaspoon of coconut oil (solid) or olive oil. Add the garlic and cook gently until it begins to brown. Add the honey, sea salt, and cayenne/chilli to the garlic and bring to a boil, then set it aside.
When the chicken has finished baking, remove it from the oven and turn on the grill. Drizzle the sauce over the drumsticks and put under the grill on a low heat using a low shelf position.
Grill for 2-5 minutes for the glaze to caramelize slightly. Keep an eye on it to make sure it doesn't burn.
As soon as the sauce caramelises withdraw from the grill and serve immediately.
For a bonus, serve with quinoa, coriander and cucumber salad. This provides a good balance to the honey, garlic and chilli and it’s also paleo and gluten free!