Time 3h50m Yield 6 Number Of Ingredients 12 Steps:
Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil. Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes. Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
Time 4h Yield 6 Number Of Ingredients 7 Steps:
Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours. Preheat oven to 375 degrees F (190 degrees C). Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish. Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray. Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine. Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook’s Note.) For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl. To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.
Time 53m Yield 1 Casserole, 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Defrost spinach in microwave. Spread rice in the bottom of a 9 by 13 inch baking dish. Add coconut milk and chicken broth. Sprinkle with vinegar, oil, and spices. Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture. Use chopsticks to distribute spinach throughout casserole. Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed. Notes: Ume plum vinegar is found in specialty stores. It’s very sour and salty. If it’s not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple “salad” of diced fresh tomatoes, lightly salted.
Time 45m Number Of Ingredients 10 Steps:
Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time. Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally. Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.
Time 30m Yield 6 servings Number Of Ingredients 11 Steps:
For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray. In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time. For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl. Serve the chicken with the dipping sauce.
Time 30m Yield 3 serving(s) Number Of Ingredients 8 Steps:
Combine chicken, sour cream, sesame oil and curry powder in a Ziploc bag and let stand in refrigerator for up to 8 hours. Preheat oven to 425°. In a pie plate or other shallow dish, combine coconut, bread crumbs and cheese. Dredge coated chicken strips in breadcrumb mixture, coating completely. Lay chicken strips in an oven safe dish that has been sprayed with non stick spray. Bake for 20 minutes.
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.
