COCONUT CHICKEN WITH APRICOT SAUCE
Make and share this Coconut Chicken With Apricot Sauce recipe from Food.com.
Provided by Sassy in da South
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ËšF. Line a baking sheet with parchment paper.
- Lightly beat the egg in a medium bowl; set aside.
- Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
- Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.
- Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.
- Bake for 30 to 40 minutes, flipping once halfway.
- To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 699.1, Fat 46.4, SaturatedFat 26.2, Cholesterol 200.3, Sodium 557.5, Carbohydrate 36.8, Fiber 1.9, Sugar 18.9, Protein 34.9
CRISPY COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE
This is a very quick and easy recipe to do and it tastes great, hardley any preparation time, not many ingredients and you can have it on the table in about 40 minutes. My son and hubby love this one as do I because I don't have to put much effort into it and we all want that during the week when we are busy. The dipping sauce also goes well with prawns, having said that it would also be great if you just wanted to make chicken tenders.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine coconut, pepper and garlic in a bowl (Note: If your breasts are larger and you need to use 11/2 cups of coconut add more pepper and garlic powder.).
- Dust breasts in flour shake off excess, dip breast into egg and then into coconut press mixture firmly onto breast.
- Place breasts in a lightly oiled oven proof pan, drizzle melted butter over and bake in a preheated oven 180-190°C for 25-30 minutes or until chicken breasts are browned and cooked through, turn the pan once during cooking.
- Apricot Dipping Sauce.
- While the breasts are cooking combine all the sauce ingredients in a pan and heat and stir until well combined. You can leave the sauce on a low heat while the breasts finish cooking, just stir occasional. This also helps the curry flavour to come through.
- Serve with your favourite vegetables and fries or mash what ever you like.
COCONUT ALMOND CHICKEN WITH APRICOT CURRY SAUCE
I got this from a friend, it is to die for! I love to serve it with jasmin rice and steamed broccoli.
Provided by Robyn
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine chopped almonds and.
- coconut in shallow dish: set aside.
- Pour coconut milk in a shallow dish.
- Salt and pepper both sides of chicken breast fillets.
- Dip fillets into coconut milk and then the almond coconut mixture.
- Place onto lightly oiled baking sheet.
- Bake for 25 minutes, turning once.
- Sauce: In a medium saucepan, heat oil over medium heat.
- Saute scallion and garlic until golden.
- Add curry and ginger and cook for one minute.
- Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
- Poor sauce over chicken over Jasmine Rice.
- I've made this without the coconut milk before -- I.
- just dipped the chicken into 1 lightly beaten egg.
CRISPY APRICOT CHICKEN
Briana Roell's tasty chicken has a crispy coating flecked with minced fresh parsley. The Indianapolis, Indiana cook drizzles a simple fruit sauce on top for a refreshing main course.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 5-6 minutes on each side or no longer pink., Meanwhile, in a small microwave-safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.
Nutrition Facts : Calories 539 calories, Fat 29g fat (13g saturated fat), Cholesterol 139mg cholesterol, Sodium 589mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 37g protein.
BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE
Enjoy restaurant quality chicken tenders with this baked crispy coconut chicken recipe.
Provided by Momma Cyd
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Roughly chop the coconut so it's about the same size as the Panko pieces. Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.
- Place the flour in another shallow dish, and the eggs in another. Give the eggs a quick beating.
- Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.
- Place chicken tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. I give mine a tiny drizzle of olive oil on top to help them crisp nicely.
- Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the Panko crisp, but light in color still.
- To make the dipping sauce, combine the preserves, rice wine vinegar, and red pepper flakes in a small bowl until blended.
Nutrition Facts : Calories 366 kcal, Carbohydrate 36 g, Protein 29 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 127 mg, Sodium 570 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
APRICOT CURRY CHICKEN
A wonderful curry dish made from a base of fresh apricots. Not too spicy, not too mild. Serve over hot cooked jasmine or Basmati rice.
Provided by MJWoodsPhx
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Combine the white wine vinegar, sugar, apricots, coconut milk, onion, garlic, hot pepper sauce, Worcestershire sauce, cinnamon, red curry paste, mild curry paste, and coconut into a saucepan over medium heat; bring to a boil, stirring constantly. Reduce heat to a simmer and cook until the onion is translucent and the apricots are soft, about 10 minutes.
- Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth. Pour the blended sauce back into the saucepan, and bring to a simmer over medium-low heat. (You can also use a stick blender and puree the sauce right in the cooking pot.)
- Stir the chicken meat into the simmering sauce and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
Nutrition Facts : Calories 540 calories, Carbohydrate 41.1 g, Cholesterol 60.8 mg, Fat 32.1 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 26 g, Sodium 858.7 mg, Sugar 29.4 g
APRICOT CHICKEN CURRY
I love apricot juice as the base for this curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces would do. Hold back on the madras curry and peppers to keep this dish mild and flavorful; adjust upward if you enjoy a lot of heat! Over rice, this is a complete meal.
Provided by Katherine D
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
- Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
- Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
- Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 75.3 g, Cholesterol 116.6 mg, Fat 23.1 g, Fiber 9.3 g, Protein 40.1 g, SaturatedFat 5.2 g, Sodium 167.8 mg, Sugar 58.6 g
CHICKEN CURRY WITH DRIED APRICOTS
Steps:
- Heat vegetable oil in heavy large skillet over medium heat. Add chopped shallots and sauté until golden brown, about 5 minutes. Mix in red curry paste and fresh ginger and cook 1 minute. Add chicken tenders and sauté until cooked through, about 6 minutes. Using tongs, transfer chicken to bowl.
- Add unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to 2 1/4 cups, about 10 minutes. Mix in mango chutney and 1/2 cup cilantro. Return cooked chicken to skillet. Season to taste with salt and pepper. Stir to heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
- **Available at Indian, Southeast Asian and Latin American markets and many supermarkets.
SIMPLE BAKED CRISPY COCONUT CHICKEN
Make and share this Simple Baked Crispy Coconut Chicken recipe from Food.com.
Provided by quixoposto
Categories < 60 Mins
Time 45m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Put breasts and buttermilk in a ziplock and marinate 30 minutes or more.
- In another bag mix crumbs, coconut, salt and pepper.
- Place breasts one at a time in crumb mixture and coat thoroughly, pressing cumb mixture onto both sides.
- Place chicken in heavily greased baking pan.
- Sprinkle remaining crumb mix evenly over tops and spray heavily with pan spray.
- Bake 400 F for 15-20 minute.
- Make ahead tips:.
- Put chicken and buttermilk in one ziplock. Crumb mixture in another. Package together in the freezer.
Nutrition Facts : Calories 381.9, Fat 12.9, SaturatedFat 9.2, Cholesterol 70.1, Sodium 388.3, Carbohydrate 31.2, Fiber 3.9, Sugar 5.2, Protein 34.4
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