My husband and I have both decided that we are not coconut fans....unless its i used in a savory dish. I mean don't me wrong, some baked coconut flakes on top of a pie or dessert can never go wrong, but that baked aspect is crucial when it comes to making it an ingredient that I love.
Alright, back to the savory side of things.
This chicken is phenomenal.
The pictures I took don't do it justice, trust me.
It probably has something to do with the fact that it's not a health food....in the slightest. BUT that can be altered if you wish. (see recipe below). But regardless of if you like it lighter or in it's full-fat glory, the flavors are exciting, and mellow and just delightful. And that's just the chicken (which I could eat all by itself. But if you pair it with the apricot sauce AND the coconut rice, whoo-eeH! comfort food to the extreme.
And the coconut rice, ya it's as good as it sounds. Just cook the rice with some coconut milk and water and it is rich, but subtle in flavor.
Alright, back to the savory side of things.
This chicken is phenomenal.
The pictures I took don't do it justice, trust me.
It probably has something to do with the fact that it's not a health food....in the slightest. BUT that can be altered if you wish. (see recipe below). But regardless of if you like it lighter or in it's full-fat glory, the flavors are exciting, and mellow and just delightful. And that's just the chicken (which I could eat all by itself. But if you pair it with the apricot sauce AND the coconut rice, whoo-eeH! comfort food to the extreme.
And the coconut rice, ya it's as good as it sounds. Just cook the rice with some coconut milk and water and it is rich, but subtle in flavor.
Coconut Flake Chicken with Apricot Sauce and Coconut Rice
Time: 1 hour Serves: 4-6
Coconut Flake chicken
Ingredients
1 egg
1/4 c water
7 oz sweetened coconut flakes
3/4 c flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 T sugar
2 lb chicken breasts, chunked*
1/2 cup unsalted butter, melted**
*optional, can easily do whole breasts or even strips
**this can easily be reduced or even substituted with olive or coconut oil to make it liter
Instructions
1. Preheat oven to 400oF. Line baking sheet with foil and coat lightly with baking spray.
2. whisk egg and water together in a shallow dish.
3. In a medium bowl, mix the coconut flakes, flour, garlic powder, salt, pepper, and sugar together till uniform.
4. In small batches, add chicken to egg mixture and mix to coat, transfer to dry mix bowl. Once all chicken has been coated with egg, and transferred to dry mix bowl, toss to create an even coating on all chicken chunks.
5. Transfer chicken to baking sheet, spreading chicken so that it is evenly dispersed. Drizzle melted butter (or oil) over chicken.
6. Put Chicken in oven, and bake for about 30 min, flipping chicken half-way through cooking.
7. Remove and serve with Apricot sauce and coconut rice.
Apricot Sauce
Ingredients
1 c apricot preserves
2 tablespoons mustard
1 t vinegar
Instructions
1. Combine all ingredients into a small bowl, and mix till uniform.
(2). I like a smooth sauce so I use my immersion blender/blender to create a very smooth sauce.
3. Transfer sauce to refrigerator and serve chilled.
Coconut Rice
Ingredients
3 c rice (dry)
2 can coconut milk*
1 1/2 c water
* can add only 1 can of coconut milk and supplement lack of milk with additional 1 1/2 c water for a less powerful coconut flavor
Instructions
1. Rinse rice with water till water runs clear
2. Add rice, coconut milk, and water to rice cooker/pot.
3. Cook as directed.
Time: 1 hour Serves: 4-6
Coconut Flake chicken
Ingredients
1 egg
1/4 c water
7 oz sweetened coconut flakes
3/4 c flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 T sugar
2 lb chicken breasts, chunked*
1/2 cup unsalted butter, melted**
*optional, can easily do whole breasts or even strips
**this can easily be reduced or even substituted with olive or coconut oil to make it liter
Instructions
1. Preheat oven to 400oF. Line baking sheet with foil and coat lightly with baking spray.
2. whisk egg and water together in a shallow dish.
3. In a medium bowl, mix the coconut flakes, flour, garlic powder, salt, pepper, and sugar together till uniform.
4. In small batches, add chicken to egg mixture and mix to coat, transfer to dry mix bowl. Once all chicken has been coated with egg, and transferred to dry mix bowl, toss to create an even coating on all chicken chunks.
5. Transfer chicken to baking sheet, spreading chicken so that it is evenly dispersed. Drizzle melted butter (or oil) over chicken.
6. Put Chicken in oven, and bake for about 30 min, flipping chicken half-way through cooking.
7. Remove and serve with Apricot sauce and coconut rice.
Apricot Sauce
Ingredients
1 c apricot preserves
2 tablespoons mustard
1 t vinegar
Instructions
1. Combine all ingredients into a small bowl, and mix till uniform.
(2). I like a smooth sauce so I use my immersion blender/blender to create a very smooth sauce.
3. Transfer sauce to refrigerator and serve chilled.
Coconut Rice
Ingredients
3 c rice (dry)
2 can coconut milk*
1 1/2 c water
* can add only 1 can of coconut milk and supplement lack of milk with additional 1 1/2 c water for a less powerful coconut flavor
Instructions
1. Rinse rice with water till water runs clear
2. Add rice, coconut milk, and water to rice cooker/pot.
3. Cook as directed.