COCONUT CHICKEN WITH TROPICAL FRUIT SAUCE
Makes a delicious company dinner or something special for the family. Submitted for the 2006 January RSC
Provided by Derf2440
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350f degrees.
- Dry chicken breasts; pound chicken between two pieces of plastic wrap to an even thickness.
- Whisk together egg and milk in a bowl.
- Place fine coconut on a plate.
- Dip chicken breasts in the egg mixture, then coat with the fine coconut.
- Line a cookie sheet with foil and spray generously with vegetable spray, lay coated chicken pieces on it in one layer. Spray coated chicken pieces with vegetable spray. Bake in a 350f degree oven for 20 to 30 minutes, depending on thickness,until no longer pink. After 15 minutes, turn chicken pieces. If the coconut coat has not turned brown, place under broiler for 2 minutes. Remove to a platter and keep warm.
- Tropical fruit sauce:.
- Spray a non stick fry pan with vegetable spray, add oil and bring to medium heat; add mango, papaya and ginger, sprinkle with salt and pepper, saute for 6 to 8 minutes until softened; reduce heat.
- Meanwhile, add cornstarch, if using, and milk to sour cream, whisk until smooth; add to fruit in fry pan and stir to mix well, slowly bring to a simmer, and simmer for 2 or 3 minutes until slightly thickened. Spoon hot sauce over chicken on the platter, sprinkle toastaed shredded coconut over.
- Enjoy!
BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE
Take your family to an exotic culinary destination with baked coconut chicken fingers served with a tropical fruit sauce made of bananas, passion fruit, and pineapple.
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 50m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
- Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
- Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
- Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
- Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
- Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 31.2 g, Cholesterol 145.8 mg, Fat 44.6 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 32.3 g, Sodium 492.7 mg, Sugar 11.6 g
COCONUT CHICKEN LOLLIPOPS WITH TROPICAL KETCHUP AND ANAHEIM CHILE SAUCE
Provided by Yvan Lemoine, Food Network Star Season 8 Finalist
Categories appetizer
Time 9h35m
Yield 4 servings
Number Of Ingredients 28
Steps:
- For the marinade: Combine the tangelo juice, olive oil, lime juice, oregano, cumin, garlic, and some salt and pepper in a large bowl. Add the chicken, toss to coat, cover the bowl with plastic wrap and marinate the chicken in the fridge overnight.
- For the tropical ketchup: Heat a large skillet over medium heat and the olive oil. Add the garlic and onions and a good pinch of salt. Saute the onions until completely translucent, about 15 minutes. Add the ketchup, mango and citrus juices. Lower the flame and cook, stirring every once in a while, until reduced and thickened. Transfer the mixture to a blender and puree. Taste and adjust seasoning with salt, pepper and vinegar (adding a little more lemon or orange juice if needed) and refrigerate until cold.
- For the chile sauce: Char the Anaheim peppers over an open flame or on the grill. Roughly chop the peppers and transfer to a blender.
- Heat a large skillet, add the olive oil and heat over medium heat. Add the garlic, onions and habanero peppers and saute, stirring, to caramelize the onions. Transfer the mixture to the blender with the charred Anaheim peppers. Puree everything until smooth. Taste and adjust the seasoning. Transfer the sauce to a bowl and stir in the mayo a little at a time until it tastes just right. Refrigerate until ready to serve.
- Remove the chicken from the marinade. Coat in the flour, then the beaten eggs, finishing in the coconut.
- Fill a deep skillet halfway with vegetable oil and heat over medium-high to 350 degrees F. Fry the chicken lollipops until golden on all sides and cooked through. Drain on paper towels and season with a little salt.
- Serve the chicken with the tropical ketchup and Anaheim chile sauce.
TROPICAL FRUIT KEBABS WITH ORANGE MAPLE COCONUT DIPPING SAUCE
What is it about eating food off of a stick that makes it so much fun? These sweet lunchbox kebabs are sure to be a hit with your kiddos, plus they're nourishing and easy to make.
Provided by EA Stewart
Categories dessert
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Divide the mango and pineapple into three servings, then place on three of the skewers, alternating the fruit on each. Store in the refrigerator until ready to serve.
- Mix the yogurt with the coconut, orange juice and maple syrup. Store in the refrigerator until ready to serve. Serve the kebabs garnished with coconut and the yogurt sauce for dipping.
CHICKEN IN COCONUT SAUCE
This is a delicious recipe from Indonesia. The coconut adds a creamy taste to the chicken dish!
Provided by JAZZYCHAZZY
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Mix the cream of coconut with the hot water until smooth and well blended, and set aside.
- Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper.
- Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 76.4 g, Cholesterol 68.4 mg, Fat 33.2 g, Fiber 1.5 g, Protein 29.7 g, SaturatedFat 22.2 g, Sodium 133.2 mg, Sugar 69.8 g
CHICKEN IN TROPICAL FRUIT SAUCE
I found this recipe many years ago and adapted it to what we had on had and honestly, what I could find fairly cheaply. Every single person I have served it to loves it, and I do too! Add different fruits if you wish, just make sure you add softer fruits at the end and just heat through to avoid a broken up mess. Bananas should be just yellow so that they are sweet but hold their shape. The applesauce is supposed to be the chunky type, but I haven't been able to find that in the market in years, so use your own or just use the regular as listed. Boneless chicken thighs taste good here too, no need to use the more expensive boneless breasts. Mangos are good in here too, and any sort of berry is good. Frozen even works, but they are more fragile, so you have to be more careful about how you add them.
Provided by Jennifer Michele
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 10 inch skillet, heat 2 Tbls. Butter.
- Sprinkle chicken with garlic powder and cook in pan until done over medium heat. Remove chicken to plate.
- In same skillet, melt remaining butter. Stir in flour and cook for 1 minute.
- Add all other ingredients (if using frozen berries they will add more juices when thawed). Heat to boiling, reduce heat and simmer 1-2 minutes.
- Serve over chicken that was set aside with cooked rice.
Nutrition Facts : Calories 447.6, Fat 19.5, SaturatedFat 9.5, Cholesterol 112.8, Sodium 176, Carbohydrate 39.2, Fiber 2.8, Sugar 29.2, Protein 30.7
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