Sunday, March 10, 2013

Paleo Chicken Nuggets with Mango Honey Mustard

I've made a lot of chicken tenders, fingers etc. in the past. My goal has never been to recreate the stuff sold in kids' meals or frozen dinners but rather to create tasty and healthy finger food (that adults will like too!)

This was my first stab at true nuggets, using ground meat, "breading" and shaping them into the appropriate size. I'll say this: the chicken itself was delicious! My kids gobbled these up and loved the breading too, but I think I need to perfect it. I've read many recipes that use either all or some almond meal/flour, and I was trying to come up with a nut-free version.

My coating is based largely on coconut flour and shredded coconut, and I felt perhaps the end result was a bit dry. The seasoning was good and the chicken was very juicy, but I wanted a little something more from the exterior.

Happily the dipping sauce was divine, and I still think the nuggets are worth sharing (even if they're a work-in-progress for me).

Please keep in mind with the mango honey mustard that taste buds differ. Since I was cooking for my kids I probably used a little more honey than I would for just myself. I think the best advice is to start with a little bit and then add more as needed.

For the chicken I used thighs that I ground up in the food processor; if you use pre-ground meat I'd suggest trying to find dark meat for moisture and flavor.
Paleo Chicken Nuggets

1 lb. chicken thighs
2 garlic cloves
1 egg
salt & pepper
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1/4 tsp. each: paprika, salt, pepper & garlic powder
1 tbs. melted coconut oil

Preheat oven to 375.

Combine chicken, garlic, egg and salt and pepper in a food processor. Blend until smooth.

Meanwhile, mix coconut flour, shredded coconut and seasoning in a shallow dish. Drizzle with melted coconut oil.

Shape meat into "nugget" shapes with your hand, then dredge completely in breading mixture. I found they were easier to form after being put in the coating, as the dry ingredients made the wet easier to handle.

Place on a baking sheet coated with a Silpat liner or foil. Bake for 15-20 minutes or until cooked through, turning once.

Mango Honey Mustard

1/4 cup dijon mustard
one large mango, cut into chunks
1-3 tbs. raw honey (to taste)


Combine all ingredients in food processor or blender and process until smooth. Taste for sweetness and adjust as necessary.

2 comments:

  1. I just made these today and love them!! It's my first time ever making my own chicken nuggets and I could probably eat the whole plate in one sitting! I am looking forward to making more of your recipes! :)

    -Tara B

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    Replies
    1. so glad you liked them Tara! They won't win any beauty contests, but I thought they were delicious too.

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