Coconut Chicken Nuggets & Paleo Sauce - cooking recipe

Ingredients

Nuggets
500 g minced chicken
1 egg yolk
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup almond flour
1/2 cup almond flour
1/2 cup unsweetened dried shredded coconut
1/2 cup coconut oil
salt & pepper
Paleo BBQ Sauce
3/4 cup fresh orange juice
2 tablespoons apple cider vinegar
10 tablespoons tomato paste
4 tablespoons shallots, minced
4 garlic cloves, minced
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon coconut oil

Preparation

Nuggets:
Preheat oven to 180 degrees Celsius.
In a bowl combine 1/4 cup almond flour, 1/2 cup coconut and salt & pepper. Mix to combine.
In a separate bowl, combine the ground chicken, 1/2 cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.
In a saute pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls.
In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.
Sauce:
Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.