While we’ll definitely miss those winter warmers, there’s no denying that we can’t wait to indulge in all the flavours the summer season has to offer! Make this quick coconut chicken with charred peppers and yoghurt sauce for an easy wholesome meal.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the peppers
100 g small red peppers
1 tbsp olive oil
Pinch salt
For the chicken
½ cup chickpea flour
2 eggs, whisked
½ cup desiccated coconut
4 chicken breasts
2 tbsp olive oil
For the sauce
½ cup low-fat yoghurt
Juice of ½ lemon
1 tbsp mayonnaise

METHOD
For the peppers
1. Preheat the oven grill.
2. Toss the peppers in olive oil and salt, and place on a baking tray. Cook under the grill, turning them until they have blistered and blackened all over
3. Remove from the oven and cool on the baking tray for 10 minutes.
For the chicken
1. Preheat the oven to 180°C.
2. Place the chickpea flour, whisked eggs and desiccated coconut in 3 separate bowls. Dip the chicken breasts in each one to coat.
3. Heat the olive oil in a non-stick pan and fry the chicken breasts for 2 minutes per side, until golden.
4. Place the chicken in the oven for 10 minutes, until crispy.
For the sauce
1. Mix all the ingredients until smooth.
2. To serve, drizzle the sauce on to a plate and top with the coconut chicken breasts and charred peppers.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen/HMimages.co.za