Crispy coconut and chicken

Nutritionist and private chef Dorothy Woods has devised recipes that are fun to cook with your partner, a friend or a family member

Each of my recipes is designed for two people: YOU and ME. One person takes the role of head chef and the second helps with the preparation. The recipe then concludes with US, a joint effort to finish off the dish.

Crispy coconut and almond chicken with roasted tomato and rocket salad
This is a chicken recipe I get asked for again and again. It's a healthy throwback to childhood it just makes everyone happy. By combining the nutty flavour of almonds with the tropical taste of coconut, you have a protein-rich dish that doesn't sacrifice the crispy coating for your chicken. I particularly love this as a recipe for two because it's so much easier to coat the chicken with four hands. The tomatoes roasted in olive oil burst beautifully, creating a tomato dressing for your salad.

For the chicken

◆ Two chicken breasts
◆ 60g almond flour
◆ 45g shredded, unsweetened coconut
◆ 1 tsp paprika
◆ ¼ tsp freshly ground black pepper
◆ 90g plain flour
◆ 1 large egg
◆ Splash of milk
◆ 2 tbsp unsalted butter
◆ 2 tbsp vegetable oil

For the Salad
◆ 100g rocket
◆ 1 small handful fresh coriander leaves
◆ Parmesan cheese shavings (optional)
◆ Pinch of salt

For the Roasted Tomatoes
◆ 170g cherry tomatoes
◆ ¼ tbsp olive oil

You
1. Preheat the oven to 400F (200C). Toss the cherry tomatoes with the olive oil on a small baking sheet and roast for ten minutes.
2. Prepare two plates for breading the chicken: On one, mix together the almond flour, coconut, paprika, a pinch of salt and the pepper. On the other, mix together the flour and a pinch of salt.
3. In a shallow bowl, whisk the egg with your milk of your choice.
4. Chop the coriander and set aside.

Me
1. Place the chicken breasts between two pieces of baking paper and using a meat mallet or rolling pin pound them out to about 2cm thickness.

Us
1. Dip the flattened chicken first into the flour, shaking to remove excess, then into the egg and then finally into the almond and coconut, coating evenly.
2. In a large skillet or cast-iron pan over medium-high heat, melt the butter and vegetable oil. Place one chicken breast in the pan and cook for five minutes on each side. Repeat with the second breast.
3. Toss the roasted tomatoes with the rocket, coriander, parmesan and salt. Serve the chicken with the salad and roasted tomatoes.

◆ Cook Together: Recipes for Two in the Kitchen by Dorothy Woods is published by HD Publishing, price £35 Rather leave the cooking to the experts? We can find you the perfect candidate; from Housekeepers to Gardeners, Nannies to Carers, we source only the most exceptional candidates for your home.

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