Sunday, August 26, 2012

Maple-Mustard Chicken Nuggets


I came up with this recipe to pay homage to my kids returning to school tomorrow. I thought it was appropriate to take a kids' food classic and put both a fall and paleo spin to it. I got the idea for the maple coating thanks to a recipe on Foodista, including the mustard to add a little more depth of flavor but to also help the breading adhere.

I used blanched almond flour, though less refined almond meal would work as well. I also imagine that coconut oil would make a great substitute for the butter, although I obviously might change the flavor up a bit.

These were a little on the messy side, but definitely worth the extra napkins! Both kids loved them, as did the adults. I think as the weather gets cooler they will taste especially good with some kind of sweet potato action alongside, though for tonight I just served them up with a big salad.

Maple-Mustard Chicken Nuggets
adapted from The Gourmet Butcher

1 lb. boneless chicken breast, cut into chunks
1.5 cups coconut milk
3 tbs. dijon mustard
1 cup blanched almond flour
1/2 tsp. salt
3 tbs. paprika
1 tsp. ground black pepper
1/2 stick butter
1/2 cup pure maple syrup

Preheat oven to 400. Combine mustard and coconut milk in a shallow dish. Add chicken and allow to sit for 15 minutes.

Place flour, salt, paprika and ground pepper in a resealable bag. Close and shake to combine. Remove chicken from coconut milk, shaking off excess. Add to bag with flour mixture and shake to coat.

Place chicken on a baking sheet and cook at 400 for 15-20 minutes, or until no longer pink.
Meanwhile, melt butter and maple syrup together in a small pot. Once smooth, lower the heat under the mixture and keep warm.

Once nuggets are cooked and cool enough to handle, place in a large bowl. Carefully pour maple mixture over chicken and stir with a spoon to thoroughly coat. Place back on baking sheet to allow to sit for a few minutes, then serve.

6 comments:

  1. Replies
    1. thanks Lisa! Let me know if you try it out & what you think...

      Delete
  2. These are FANTASTIC! I find them a bit spicy, but the deliciousness makes me not care! Now, if you aren't used to the texture of almond flour in your mouth I could see someone not liking them, but for me they are great! I froze the extras, reheated just fine in the oven last night, then again in the microwave for lunch today!

    ReplyDelete
  3. so glad you liked them Anne! And very good to know that they reheat well.

    ReplyDelete
  4. Mmm... these look delicious! I'm going to have to try these soon!

    {www.cupcakestocrossfit.com}

    ReplyDelete
    Replies
    1. you are reminding me I need to revisit this one Stephanie! We really liked it.

      Delete