Coconut Chicken With Apricot Sauce Recipes

COCONUT CHICKEN WITH APRICOT SAUCE

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.

BAKED CRISPY COCONUT CHICKEN TENDERS RECIPE

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.

COCONUT CHICKEN WITH CHILLI APRICOT CHUTNEY

Steps:

• Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
• Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
• Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
• Fry in batches putting them in the oven on the baking tray until you are done.

COCONUT ALMOND CHICKEN WITH APRICOT CURRY SAUCE

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 COCONUT CHICKEN WITH A APRICOT CURRY DIPPING SAUCE

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 CRUSTED CHICKEN

Steps:

• Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
• Beat egg whites in medium size mixing bowl until frothy.
• Place coconut in a shallow bowl.
• Dredge chicken tenders in cornstarch mixture; shake off excess.
• Dip chicken in egg whites, then press chicken into coconut.
• Turn over and press into coconut again to coat both sides.
• Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
• Add chicken to the hot oil in batches.
• Deep fry until cooked through, about 2 to 3 minutes.
• Drain. Serve hot with Spicy Apricot Dipping Sauce.
• Spicy Apricot Sauce.
• 1 cup Smucker's® (12 oz.) Apricot Preserves.
• 2 tablespoons cider vinegar.
• 1-2 teaspoons hot pepper sauce.
• 1 teaspoon chili powder.
• 1 clove garlic, minced.