Chicken skewers with hemp seeds and coconut flour


Chicken, double crumbed in coconut flour and hemp seeds, with a dipping sauce made of inca berries, sweet chilli and coriander.


8 chicken skewers 
Chicken & crumbing Dip  
4 pieces chicken fillets
8 pcs wooden skewers
100 ml Superfruit inca berries
100 ml sweet chili sauce
3 eggs 1 clove of garlic  
Superfruit Coconut flour fresh coriander  
Superfruit Hemp seeds fresh basil  
Superfruit Coconut oil lemon juice  

Preheat oven to 200°C. Cut the chicken fillets in half and then into cubes. Double crumb - place first in coconut flour, then in egg and finally in hemp seeds. Thread the breaded chicken pieces onto skewers and brown the skewers in coconut oil. Place the skewers on a sheet pan covered with baking paper and put them in the oven for about 15 minutes. Mix together all the ingredients for the dip bag in a blender. Serve with a lovely green salad.