May 8th, 2017
From: It All Begins With Food, by Leah Garrad-Cole, published by Penguin Random House Canada
Preheat the oven to 425 F and find a large baking tray. You might need two trays, depending on the size of your tray.
Cut the chicken into long strips, then cut in half again so that they are approximately 2 inches long and 1 inch wide. Lay the chicken in a deep fish.
In a food processor fitted with the steel blade or a powerful blender, blitz the coconut, almonds, chia seed, garlic powder, salt, and turmeric until the mixture looks like coarse crumbs and there are no big pieces of almond. Then pour the mixture onto a plate or wide bowl.
Pour the melted coconut oil into a shallow dish. One at a time, dredge each piece of chicken first in the coconut oil, then in the coconut-almond mixture until fully coated, using your fingers to pat coating onto any bare patches. Place each piece on the baking tray.
Bake for 8 minutes, then flip the chicken and cook for another 4-6 minutes, until browned and baked through.
You can freeze leftovers on a baking tray, then transfer to an airtight container or freezer bag and keep up for up to 3 months.