Sesame Chicken with Plum Sauce
By Deliciously Organic
Yield 4-6 servings
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If you’d like to prepare this dish ahead of time and freeze it, then add 5-10 additional minutes to the baking time.
Ingredients:
For the Chicken:
2 pounds organic chicken tenderloins
1 cup buttermilk (you could also use 1 cup coconut milk plus 1 tablespoon vinegar for a dairy-free option)
1/4 cup arrowroot flour
8 ounces Inka Plantain chips pulsed in a food processor until ground
1 1/2 tablespoons onion powder
1 tablespoon Celtic sea salt
1/2 cup sesame seeds
2 tablespoons ghee or coconut oil
4 tablespoons unsalted butter (or 3 tablespoons ghee ), melted
For the Plum Sauce:
1 cup plum jam (I like to use St. Dalfour or Alce Nero )
1 tablespoon fresh horseradish
2 teaspoons fresh lemon juice
Method:
- Place the chicken and buttermilk in a shallow baking dish and stir around a bit to coat all of the chicken with the buttermilk. Cover and place in the fridge and let marinate for at least 1 hour.
- Preheat the oven to 375F and adjust the rack to the middle position. Combine the arrowroot, ground plantain chips, onion powder, sea salt and sesame seeds in a pie plate. Place a piece of marinated chicken in the plantain mixture and press on both sides to coat the chicken. Place the chicken on a baking sheet lined with parchment paper. Repeat with remaining chicken. Combine the melted palm shortening and butter in a small bowl. Using a pastry brush, carefully brush each piece of chicken with the butter mixture. Bake for 25 minutes, or until coating is turning golden brown.
- Stir the plum jam, horseradish and lemon juice until combined. Serve the plum sauce with the chicken.