Coconutchickenfingerswithmangorumsalsa Recipes

COCONUT FINGERS

Steps:

• Preheat oven to 145 degrees celsius.
• Grease and line an 18cm x 28cm x 2cm baking tray with baking paper.
• In a bowl, put in the butter, golden syrup and egg yolks.
• Slowly add flour and coconut until well covered.
• Place in the prepared tray and press well and evenly.
• Spread with the jam.
• Spread topping over the jam.
• Bake in oven for 45 minutes.
• Cut into fingers while it is still warm.
• TOPPING: Beat the egg whites until they form stiff peaks.
• Add the icing sugar bit by bit while still whisking.
• Fold in the coconut.

COCONUT CHICKEN FINGERS WITH 30 MINUTE MANGO CHUTNEY

Steps:

• Start the chutney. Place ginger into mini chopper and pulse until finely minced. Add mango pieces, jalapeno, and half of the vinegar. Pulse until finely chopped, but not pureed.
• Pour into heavy bottomed saucepan and add the remaining chutney ingredients. Bring to boil, then reduce to medium heat. Stir often to prevent sticking. Cook until thickened, approx 23 minutes.
• While the chutney is cooking cut chicken breasts into fingers, 4-5 per breast depending on size.
• Make batter. Mix flour, salt, ground ginger, black pepper, water, & lemon juice in large bowl. (The batter will be thin, thinner than pancake batter.) Add chicken fingers & let rest.
• Mix breading. (I lightly pulse the coconut to a smaller size.) Mix the coconut & breadcrumbs. Set aside.
• Fill pan with oil to ½" depth or heat deep fryer. Heat oil.
• Take wet, batter coated chicken fingers and roll in the coconut mixture, pressing lightly to ensure the coating sticks. Drop into hot oil, not crowding the fingers in the pan. Fry until golden & turn with tongs. Complete frying until all sides are golden. Drain on paper towels.
• Serve with a ramekin of the mango chutney for dipping.

COCONUT CHICKEN FINGERS

Steps:

• 1. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment and set aside.
• 2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside.
• 3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml) of the mixture.
• 4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C).
• 5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips.
• Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
• To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.