Coconut Crusted Chicken With Almond Satay Sauce

Here at the SHE‘SAID’ headquarters, we are taking part in the W8less 40-Day Challenge and feeling the amazing results – thanks to the unveiling of the ‘bricks’ and delicious meal plans. So we thought we’d share just one of the many fabulous, quick and easy dinner recipes for everyone to enjoy.

Serves 2


2 medium chicken breasts

1/2 cup almond flour

1/2 cup shredded coconut

1 tsp Chinese five spice

1 egg, beaten

Coconut oil

1 tbs red curry sauce

3 tbs almond butter

1/2 cup of coconut cream


  1. Lightly pound chicken breasts with a rolling pin until they are a uniform thickness and then cut into strips.
  2. Stir together the dry ingredients. Dip each chicken strip in the beaten egg and then coat in the coconut mix.
  3. Place coated chicken strips in fridge for 10 minutes (this helps the coating stick to the chicken).
  4. Heat pan and coconut oil. Cook chicken strips for 5-6 minutes on each side.
  5. Satay sauce: Stir together almond butter, red curry paste and coconut cream over a low heat until completely mixed.
  6. Serve with mixed green salad.

Recipe and image via W8less

Lime Grilled Chicken Recipe

This easy chicken recipe is full of vibrant flavors. If you don’t care for chicken thighs, use skin-on chicken breasts instead. Serve with an avocado and tomato salad or black beans and rice, and it might just become your new favourite meal.

Serves 6


8 chicken thighs, skin on

2 1/2 tbsp olive oil, divided

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 cup fresh lime juice (from about 7 limes)

Salt and black pepper, to taste


  1. Preheat grill to medium-high heat, about 180° to 300° C. Season chicken generously with kosher salt and freshly ground black pepper. Brush chicken lightly with 1 tablespoon oil and grill, with lid closed, about 5 minutes per side or until meat thermometer inserted in thickest part registers 75° C.
  2. While chicken cooks, heat oil in a small skillet over medium heat. Add garlic and cumin and cook until fragrant, about 30 seconds. In a large glass baking dish, combine garlic mixture and lime juice; season with black pepper.
  3. Place cooked chicken thighs in glass dish, turning to coat chicken with lime mixture. Tent with foil and let rest 10 minutes before serving.

From Southern My Way: Food & Family (Gena Knox Media) by Gena Knox.

Poh Ling Yeow’s Chicken Rice

Celebrity chef Poh Ling Yeow shares a favourite chicken recipe for Malaysian chicken and rice. If you’re looking for a healthy chicken dinner but one that’s packed with flavour, make this tonight!

Poh says: The Malaysian way to serve chicken rice is with a ginger and spring onion paste and, in the Yeow family, also with Grandma Yeow’s delicious garlic chilli sauce. In certain parts of Malaysia, kicap manis is the third, all-important condiment. My mouth is watering as we speak. The only problem with this dish is you can’t stop and, if you are a lover of chicken, I doubt you will find another dish that celebrates it quite so thoroughly.

Serves: 4. Preparation Time: 30 mins. Cooking Time: 90 mins

Ingredients: for the chicken

1 whole chicken (free range and organic) with Parson’s nose and fat surrounding cavity cut away and reserved

3-4 cm ginger, sliced and bashed

5 spring onions knotted together

1 clove garlic, peeled and bashed

2 Tbs shaoxing rice wine

2 Tbs light soy

1 tsp sesame oil

1 tsp salt

Water to cover the chicken

1 spring onion, sliced finely

1 Tbs deep fried shallots

For the rice:

3 cups jasmine rice, washed 3 times and drained in a sieve

Parson’s nose + fat from cavity

2-3 Tbs vegetable or peanut oil

2 cloves garlic, peeled and chopped finely

2 slices of ginger, 5mm thick, bashed

1-2 pandan leaves, tied into a knot

1 tsp salt

4 1/2 cups chicken stock from poaching chicken

For the red sauce:

4-5 red long red chillies, sliced roughly

4-5 cloves garlic, peeled, sliced roughly

1/4 cup white vinegar

1-2 Tbs caster sugar

1 tsp salt

For the green sauce:

8 stalks spring onions, sliced finely

6-7cm ginger, peeled, grated finely

1 tsp salt

1/4-1/3 cup vegetable or peanut oil


1. Stuff all ingredients into chicken cavity then lower chicken, with cavity facing up, into a stock pot. Cover with water and bring to boil.

2. Cover, turn heat off and leave for 30 minutes. Return to a gentle heat and simmer gently, covered for another 45 minutes to an hour. Skim frothy impurities and oil off surface of the stock as it cooks.

3. Strain through sieve to remove bits and bones. Return to pot, add salt, cover and set aside.

4. To test if the chicken is cooked through, lift chicken by one of the legs and if it pulls away easily where the thigh joins the body, it is done. Remove pot from heat. Keep bird in the stock until ready to serve.

To make the rice:

1. To render chicken fat out slowly, heat oil, Parson’s nose and fat from cavity in a large non-stick saucepan, on low heat. When the pieces of fat have shrunken considerably and a little browned, add the garlic and ginger and sauté until they are both fragrant and slightly golden.

2. Add rice and toast for a few seconds. Add salt, pandan and stock. Stir and bring to boil. Reduce heat to medium and cook for 10 minutes with lid ajar, until most of the stock has been absorbed and pits dot the surface of the rice.

3. Cover and reduce to the lowest heat possible for another 10 minutes, then remove from heat and rest for an additional 15 minutes before uncovering and fluffing up with a fork or chopsticks. Cover and set aside.

To make the red sauce:

Blitz all ingredients in a blender until smooth. At the end, balance with more vinegar, sugar or salt if required.

To make the green sauce:

Combine spring onion, ginger and salt in a small bowl. Heat oil in a small saucepan on high heat until smoking and stand back while you pour this over the aromatics and salt as it will spit.

Assembling the dish

1. Remove chicken from the stock, (remove skin if you wish) debone, slice into 2cm wide pieces and arrange neatly in a pile on a dinner plate. Reduce stock on a boil for 5-10 minutes. Season further if required.

2. Serve about 1 cup of broth in 4 individual bowls, garnish each bowl with chopped spring onions and deep fried shallots. Press rice into a small rice bowl, then invert on individual dinner plates. Place all other elements at the centre of the table to share.

What’s your favourite chicken recipe?

Manu Feildel’s Roast Chicken With Tarragon

We love him on My Kitchen Rules, but this ultimate roast chicken recipe from sexy French chef Manu Feildel’s new cookbook Manu’s French Kitchen makes us wish he ruled our kitchen, too!

Sometimes a dried herb is better than a fresh one; the long cooking here will simply kill the flavour of fresh tarragon. As a general rule, fresh herbs are best when they are added to a dish right at the very end of cooking so their flavours and colour remain bright. Serve this with cauliflower gratin for the ultimate (that is, my mum’s) roast chook. Recipe from Manu’s French Kitchen by Manu Feildel, published by Penguin, RRP $35.

Serves 4 as a main


125 g soft unsalted butter

1 tablespoon dried tarragon

1 x 1.8 kg chicken

sea salt and freshly ground black pepper

2 onions, cut into wedges

6 cloves garlic


Preheat the oven to 190°C.

Place the butter and tarragon in a small bowl and combine well. Using your fingers and starting at the neck end of the chicken, gently ease the skin away from the breast, taking care not to pierce the skin. Evenly spread one-third of the tarragon butter between the flesh and skin of each side of the breast; take care not to tear the skin. Spread the remaining tarragon butter over the top of the chicken and season inside and out with salt and pepper. Truss the chicken with kitchen twine and place on its side in a roasting pan.

Roast the chicken for 15 minutes, then turn onto the other side. Roast for another 15 minutes, then turn the chicken, breast-side up. Add the onion and garlic to the pan and cook for another 20-30 minutes or until the chicken is cooked through, basting frequently – the chicken is ready when the juices from the thigh joint run clear when pierced with a skewer.

Remove the chicken from the oven and place, breast-side down, in a warm bowl.

Cover loosely with foil and leave to rest for 10 minutes before carving.

To serve, carve the chicken and divide among plates. Serve with cauliflower gratin, if desired.