Panko Coconut Chicken with Peanut Sauce

Ingredients

• 500 g chicken breast fillet
• Salt
• Pepper
• 30 g spelt whole‑grain flour (2 tbsp)
• 80 g panko breadcrumbs
• 10 g shredded coconut (1 tbsp)
• 1 tbsp sweet paprika powder
• 2 Eggs
• 2 tbsp olive oil
• 1 Spring onion
• 2 Garlic cloves
• 100 ml coconut milk
• 150 g Yogurt (3.5% fat)
• 50 g peanut butter
• 2 tbsp Red wine vinegar
• 0.5 tsp Chili flakes
• 350 g chickpeas (drained, canned)
• 100 g snow peas
• 12 medium lettuce leaves
• 300 g small cucumber
• 1 box of watercress

Instructions

1. 1.

   Line a baking sheet with parchment paper. Pat the chicken breast fillet dry and cut into ~3 cm pieces. Season the chicken with salt and pepper. Place the spelt flour on one plate. Mix the panko, shredded coconut, and paprika on another plate. Beat the eggs in a small bowl.

2. 2.

   Coat each chicken piece first in flour, then in beaten eggs, and finally in the panko mixture. Arrange the coated pieces on the baking sheet, lightly drizzle with olive oil, and bake in a preheated oven at 200 °C (180 °C fan‑forced) for about 20 minutes.

3. 3.

   Meanwhile, trim and slice the spring onion into thin rings. Peel and quarter the garlic cloves. Blend coconut milk, yogurt, peanut butter, spring onion, garlic, vinegar, and chili flakes with an immersion blender until smooth. Season the sauce with salt and pepper.

4. 4.

   Drain the chickpeas in a sieve. Blanch the snow peas in boiling salted water for 2 minutes, then drain. Wash and dry the lettuce leaves. Peel and slice the cucumber into thin ribbons using a spiralizer or julienne slicer.

5. 5.

   Place three lettuce leaves on each plate, arrange cucumber ribbons, chickpeas, and chicken pieces on top, and drizzle with peanut sauce. Sprinkle chopped watercress over the dish. Serve any remaining sauce separately alongside the chicken.