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Coconut chicken

Ingredients 5
Servings 3


  • 4
    chicken thighs
  • salt and pepper to taste
  • 1
  • 125
  • 250
    natural fruit juice such as pear juice


Season the chicken pieces to taste with salt and pepper and dip in the whisked egg.
Roll in the coconut and place in the fridge for about half an hour.
Heat a heavy-based pan and fry the chicken until brown.
Reduce the heat, add the fruit juice, cover and simmer until the chicken is tender and done.

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