I don’t typically post on weekends because I try to keep these two days focused on family. I’m also usually in bed at this time (11:30pm on Saturday night). But tonight there was some drama which is now keeping me awake.
I’m visiting my parents in Ancaster. We were just about to get into a movie when I heard a SCREECH and BANG. My first thought was that it was an earthquake or intense thunderstorm. My first instinct was to fly out of my seat, and look out the window. That’s when I saw this:
A car on it’s side directly across from my parent’s house. I ran out to the vehicle in my bare feet and PJs completely freaked out about what I would see on the other side. Thankfully there was an unscathed and oddly calm young girl who managed to get out effortlessly. Miraculously nobody was injured.
My father’s car on the other hand (which was parked on the street) had seen better days. Somehow she hit the side of it so hard that it pushed his vehicle about 10 feet and flipped her own.
My heart is still racing thinking about that sound and how quickly that girl’s night changed. She may have glanced at her phone for a moment (which was laying on the road after the crash) and then…well you know the rest of the story.
I needed something to take my mind off the event and get into a happier place. Writing about my new favourite recipe came to mind. Bizarre, but I’m going with it.
So I’m changing gears and moving the conversation from car crashes to chicken nuggets.
Two caveats first:
- If you’re looking for a chicken nugget that is thickly coated and mostly a ‘bread nugget’ vs. ‘chicken nugget’, this recipe might not be the one for you.
- I haven’t had many chicken nuggets in my life so I don’t have much to compare to. Yet I can confidently say that these nuggets are moist, delicious, healthy and hassle-free.
Nor are they just for the kids (as evidenced by Keith and I battling over who got the leftovers).
That’s my justification for giving them the name…
Ultimate Chicken Nuggets
Credit is owed to PaleoOMG for the recipe inspiration.
- 1lb ground chicken or ground turkey
- 1 egg, whisked
- 1 onion, finely chopped
- 2 tsp sesame oil
- ½ cup coconut flour
- ¼ tsp ginger
- salt and pepper, to taste
- 1-2 Tbsp coconut oil
- Handful of chopped spinach or parsley (optional)
- ¼ cup coconut aminos
- ⅛ cup white wine vinegar
- 1 Tbsp mustard
- ½ to 1 tsp maple syrup
- Heat skillet under medium heat and add 1-2 tablespoons of coconut oil.
- Put coconut flour in a bowl.
- Mix nugget ingredients and make small balls with the mixture.
- Place each nugget in coconut flour then in hot skillet. Press down lightly for flatter shape.
- Cook on both sides for 5-7 minutes or until cooked through.
- Mix dipping sauce ingredients.