Paleo Thai Chicken Nuggets

Ingredients

Dip Mixture:
• 2 tablespoons olive oil
• 2-inches fresh ginger root
• 1 egg, pastured organic if possible
• 2 thin slices Thai ginger (galangal), optional for a spicy, exotic flavor
• 1/2 teaspoon unprocessed salt and some pepper
• Zest of one lemon
• 3 tablespoons lemon juice
• 4 keffir lime leaves, optional
Flour mixture:
• 3/4 cup almond meal or flour
• 3/4 cup shredded unsweetened coconut
• 2 tablespoons arrowroot flour (optional to help bind the coating so it stays on the chicken)
• 1/2 teaspoon unprocessed salt and some pepper
Chicken Nuggets:
• 2 half chicken breasts, in nugget size rectangles, about 1 x 2 inches
• 3 tablespoons coconut oil to fry
Green Chili Dip:
• 1 large lime, or 2 small ones (peeled), or 3 tablespoons lime or lemon juice
• 1 large clove garlic
• 3 tablespoons olive oil
• huge handful basil leaves
• handful cilantro leaves
• 1/8 teaspoon unprocessed salt and some pepper
• 2 green chilis, sliced and seeded
• 1-2 tablespoons filtered water, only if needed to blend
• 1 -2 teaspoon sweetener (optional)

Instructions

Preparation and Dip Mixture:
1. Preheat oven to 350 degrees. Prepare a baking tray covered with parchment paper. In any blender, add all Dip ingredients. Blend well until smooth, and pour into a bowl
Flour mixture:
2. In a shallow bowl, mix all the flour mixture ingredients with a fork to combine.
Chicken Nuggets:
3. Put the chicken nuggets into the dip mixture to moisten them. Roll each piece in the flour mixture to coat evenly, and place on the baking tray. Bake 15 minutes, then flip with a spatula, and finish baking 10 more minutes until brown on both sides. Serve!
Green Chili Dip:
4. Place all sauce ingredients into any food processor or a small size blender. Process until very smooth. Pour sauce into a dipping bowl and enjoy!