This recipe is based on Juli’s Cilantro Chicken Nuggets at PaleOMG.
Combine in a bowl:
1 lb of ground chicken
1 beaten egg
1 bunch of cilantro, chopped
about 1/2 inch of fresh ginger, chopped
about 1/2 C of almond flour
Roll the very sticky mixture into small balls, lightly coat with almond flour, moosh gently to make the nugget shape, and fry in some coconut oil, flipping once, until they’re brown on both sides.
Juli includes a dipping sauce made with coconut aminos, white wine vinegar, honey, and brown mustard. I didn’t have coconut aminos (but I had some Bragg’s), and I didn’t add honey. The sauce was kind of “eh,” Probably because I didn’t add any sweetener. But the nuggets were good on their own. Next time, I’ll double the cilantro and ginger.