Crunchy Chicken Nuggets

Cut chicken into nugget size. In a bowl mix dry herbs and dry garlic with the almond meal – any spice or herb.

Whisk the two eggs in another bowl. Dip the chicken in the egg and then coat with mixture. Set aside. Melt coconut oil. Fry chicken until golden brown and crunchy.

Homemade Tomato Chutney Sauce

Brown garlic and onion in the ghee or butter until translucent. Add the chopped tomato and maple syrup. Bring to boil and then let simmer. Once it is reduced it is ready to enjoy.

Note: Can be stored in a sterilised jar in the fridge for one week.