Thursday, August 29, 2013

Coconut Chicken Tenders with Apricot Dipping Sauce

I made these in the hopes of finding a new chicken recipe my daughter Maddie would like. Knowing that she loves chicken nuggets, but not knowing how she felt about coconut, I figured I had a 50/50 chance with these. Turns out the girl likes coconut and loved these! Score one for me...and I needed one, believe me. Lately it feels like that little nose has been in the locked and upright position come dinner time. Which makes me wonder, does turning your nose up and looking down your nose mean the same thing? I think Maddie has been doing both lately just to cover her bases.

Yield: 8 servings

2 tablespoons coconut oil, melted (or canola oil)
8 chicken thighs, boneless and skinless
2 eggs
½ cup coconut milk
1-2 dashes Tabasco (to taste)
1 ½ cups sweetened shredded coconut
1 cup panko bread crumbs
1 teaspoon fine salt
skewers for serving (optional)

1.      Preheat oven to 400º F. Grease a baking sheet with coconut oil.
2.      Slice each chicken thigh into 3 or 4 long pieces (chicken tenders).
3.      Whisk together the eggs, coconut milk and Tabasco.
4.      Ina separate bowl, mix together the shredded coconut, panko and salt.
5.      Dredge the chicken tenders in the egg mixture, then in coconut/panko mixture.
6.      Arrange on baking sheet and bake for 25 minutes or until chicken is cooked through.

adapted from (submitted by WANTS2B1HOTMAMA)
chicken thighs
cut into strips
dipping in egg mixture
dipping in coconut/bread crumb mixture
coated and ready to bake
coconut chicken tenders

Makes about 2 cups

1 3/4 cups apricot jam
2 tablespoons soy sauce, or to taste
3 tablespoons finely chopped scallion greens
1 tablespoon fresh lime juice, or to taste
dash of Tabasco, or to taste

Melt jam in a small saucepan.Stir in remaining ingredients with salt and pepper to taste and serve warm. Can may be made 2 days ahead, cooled, then chilled, covered. Reheat over low heat, stirring.

from Gourmet
scallions and lime
everything mixed

My apricot preserves had chunks of apricot in it,
which I didn't bother straining (I just avoided
the chunks when dipping).

1 comment:

Post a Comment