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Chicken with a coconut crust and papaya salad
40 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 442
  • Fat about 31g
  • Carbohydrates about 12g
  • Protein about 27g
This is needed
This is needed for 4 people
  • 0.5 tsp cayenne pepper
  • 2 tbsp butter, melted
  • 2 tbsp lime juice
  • 1.5 tsp salt
  • 2 garlic clove, pressed
  • 1 tsp ground cumin
  • 4 chicken thighs, halved
  • 1 parcel coconut pieces (approx. 80 g), chopped
  • 1 tbsp ground cane sugar
  • 3 tbsp orange juice
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 red chilli pepper, deseeded, finely chopped
  • 1 papaya, quartered lengthwise, cut crosswise into slices approx. 1 cm thick
  • 200 g Chinese cabbage, cut into strips
  • 1.5 tbsp coriander, finely chopped
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And that's how it's done
And that's how it's done
Combine the butter with all the other ingredients up to and including the salt. Use to coat the chicken, pressing one side of each piece into the shredded coconut. Place the chicken on a baking tray lined with baking paper. Cook for approx. 40 mins. in the centre of an oven preheated to 180°C.
To make the dressing, mix the lime juice in a bowl with all the other ingredients up to and including the chilli pepper. Add the papaya and leave to steep for approx. 15 mins. Carefully stir in the Chinese leaves and coriander. Serve the coconut-crusted chicken with the papaya salad.

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