Coconut chicken with mango Salsa

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Coconut chicken with mango Salsa

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Ingredients

6 portion(s)

Coconut chicken with mango Salsa

18 portions chicken tenderloins
170 grams white sesame seeds
180 grams panko breadcrumbs
180 grams Shredded coconut
1 egg

Mango Salsa

3 mangoes, Diced
4 sprigs coriander
1 piece chilli, fresh, With or without seeds
1 red onion, Large
3 Lebanese cucumber
2 sprigs fresh mint
2 Limes

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6

35min

Preparation 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
New Zealand Dinner

Recipe's preparation

Coconut chicken

turn oven on to 210 degrees

line a baking tray with baking paper

combine the coconut, panko breadcrumbs and sesame seeds in a medium bowl

break 2 eggs into another bowl and whisk until mixed

dip the tenderloins into the egg mixture the cover with coconut mixture pressing firmly to coat and place onto baking tray

Lightly sprinkle coconut oil or olive oil ontop of crumbed tenderloins

cook for 12-15 minutes until cooked and golden

While chicken is being cooked prepare your salsa

Mango Salsa

Cut 1 red onion into 4 portions turn timer to 6 seconds and speed to 7 scrape out and put into a bowl

Place 1 cut chilli (seeds optional) into bowl

Place 2 Sprigs of fresh mint leaves into bowl

Cut 3 Lebanese cucumbers into thirds skin on into bowl

1 squeezed lime juice

5 seconds speed 4

Using spatulas scrape contents into chopped red onion bowl and mix together

Dice 3 mangoes and add to salsa mix in readiness to be plated

Plating

Place mango salsa on a plate with chicken tenderloins ontop with a wedge of lime

enjoy

Accessories you need

Spatula TM5/TM6
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Tip

Be careful of your chilli choice and if you want seeds or not

you can make this for 4 person serving reduce tenderloins

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.