Paleo Chicken Nuggets

Paleo – makes approx 24 nuggets



  • 500g chicken thigh mince – I’ve used thigh as it has a bit more fat and keeps the nuggets moist – but go for breast mince if you would prefer
  • 1 tsp ground cumin
  • 1/4 tsp chinese five spice
  • 1 egg
  • 1/4 cup coconut flour


  • 2 tbsp coconut flour
  • 2 tbsp flaxseed
  • 1/4 tsp celtic seas salt
  • 2 tbsp duck fat

Dipping Sauce

  • 2 cloves of garlic, diced
  • 1/2 brown onion, diced1/2 carrot, diced
  • 1/2 zucchini, diced
  • 1/2 tsp dried oregano
  • 7 – 8 cherry tomatoes, or 2 ripe tomatoes diced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 4 -5 fresh basil leaves


  • Preheat oven to 180 degrees
  • In a deep saucepan, heat olive oil. Once hot add garlic, onion, carrot and zucchini. Cook for 3 – 4 minutes then add tomatoes, tomato paste, oregano and basil. Leave on medium to low heat for 10 minutes, mixing every now and again. Pour into the mixmaster and mix together. Set aside to cool
  • In a small bowl mix chicken, egg, cumin, chinese five spice and coconut flour. Combine and form into small nuggets
  • In a separate bowl, mix flaxseed, celtic sea salt and coconut flour. Cover nuggets in crumbing and place on a baking tray lined with baking paper. Cook for 8 minutes at 180 degrees
  • While cooking, heat duck fat in a frypan. After 10 minutes, remove chicken nuggets and place in the pan with the hot duck fat. Turn a couple of times (less than a minute) then place back onto the oven tray and cook for a further 5 minutes in the oven
  • Serve nuggets with sauce

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