Coconut Chicken Noodle Bowl




    • 2 large boneless chicken breast (about 1 1/4 pounds)
    • 1 cup unsweetened coconut flakes
    • 1/4 cup panko or Italian breadcrumbs
    • 1 tablespoon melted butter
    • 1/2 teaspoon sea salt
    • 1/2 cup Homemade Tahini with Harissa
    • 1 tablespoon honey
    • Juice of 1 lemon
    • Sea salt and black pepper to taste

    Noodle Bowl:

    • 1 teaspoon sesame seed oil
    • 1 small red chili, seeds removed and finely chopped
    • 1 clove garlic, chopped
    • 1 small shallot, minced
    • 1/4 cup fresh lime juice
    • 6 ounces vermicelli rice noodles
    • 1 large cucumber, peeled and thinly sliced
    • 1/4 cup chopped fresh cilantro or parsley
    • 8 pieces of cooked Harissa Tahini Chicken strips (2-3 pieces per person)
    • Salt and pepper to taste


    • Preheat oven to 400° F. Coat baking sheet with nonstick cooking spray and set aside.
    • Rub together the coconut, breadcrumbs and butter until you have an evenly moistened mix, place in a shallow dish and set aside.
    • Sprinkle chicken tenders with 1 teaspoon salt. Cut tender in half crosswise. Whisk honey and tahina in a separate shallow dish. Coat chicken pieces in honey mixture and then in coconut mixture. Place on baking sheet. Bake 12 to 15 minutes, or until chicken is tender and no longer pink. Season with salt and pepper to taste.
    • Heat oil in a small pan, and add chili, garlic, and shallot. Cook for 1 minute, remove from heat, stir in the lime juice, and set aside.
    • Place the noodles in a saucepan of boiling water and cook for 2 minutes or until tender. Drain, rinse under cold water and drain again. Combine with cucumber and parsley. Season with salt and pepper to taste. Divide into four bowls and top each with Harissa Tahini Chicken. Drizzle with Harissa Tahini if desired.
    Nirmala Narine is the host of Nirmala's Spice World, a culinary adventure that takes the viewer into a world of exotic spices from around the globe. Nirmala was born in Guyana, South America to parents of Indian descent. Nirmala’s grandfather, an Arya Samaj Hindu Pandit, began teaching her yoga when she was just two years old and entrusted to her ancient Ayurvedic spice recipes, techniques, and treatments to heal the body from within. These simple lifestyle practices were further enriched by her endless discoveries on her many extensive travels around the globe. Nirmala has visited more than 137 countries and counting. At the age of 6, she began to cook in a tiny kitchen with no running water or electricity. When she was 11, her family immigrated to New York City. Today, Nirmala is a sought-after speaker, author, consultant and expert on global food, culture, flavor, fragrance and lifestyle trends. Nirmala has been featured in the NY Times, on CNN, and as the Country Living “Woman Entrepreneur of the Year,” and she is also a frequent guest on The Martha Stewart Show, the CBS Early Show, and the Today Show. When she is not working, she shares her love of Vastu Shastra, farming, and ancient civilization at the American Museum of Natural History, the Smithsonian, and several public schools and orphanages in both hemispheres.