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.

COCONUT CHICKEN TENDERS

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 recipes.sparkpeople.com (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

APRICOT DIPPING SAUCE

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).

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Chicken Tagine with Apricots and Almonds

First of all, I would like to point out that I don't own a tagine, so I just used a skillet (but renaming this recipe chicken skillet with apricots and almonds just didn't seem right). Side note: if you know me, that was not me dropping a hint that I want a tagine, so please don't get me one for my birthday. Don't get me wrong, they're lovely, but I'm not willing to carve out room for one of those bad boys in my cabinet. It will be regifted. Or maybe used as a planter. Hopefully I won't be faced with that decision. Anyway, tagine or no tagine, this recipe is delicious (so flavorful from the spices, plus a little sweet from the apricots with a nice crunch from the almonds).

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Makes 4 servings

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon ground coriander

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 1/4 teaspoons salt

3 tablespoons olive oil

1 (3 lb.) chicken, cut into 6 pieces, wings and backbone discarded

1 tablespoon unsalted butter

1 medium red onion, halved, then sliced ¼-inch thick

4 garlic cloves, finely chopped

1 1/2 cups chicken stock (or water)

1 tablespoon mild honey

1 (3-inch) cinnamon stick

1/2 cup dried apricots, roughly chopped

2 tablespoons chopped fresh cilantro

2 tablespoons fresh flat-leaf parsley

1/3 cup slivered almonds, toasted and cooled

1.      Stir together ground cinnamon, cardamom, ginger, paprika, turmeric, cumin, coriander, black pepper, cayenne, 1 teaspoon of the salt, and 2 tablespoons of the oil in a large bowl. Add chicken and turn to coat well. Can make ahead and marinade overnight.

2.      Heat butter and remaining 1 tablespoon oil in base of a 10- to 12-inch tagine (or heavy skillet), uncovered, over moderate heat until hot but not smoking. Brown half the chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

3.      Remove some of the chicken fat from the tagine, leaving about 3 tablespoons. Add onion and remaining 1/4 teaspoon salt and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add 1/2 cup of the chicken stock, all the chicken, plus any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

4.      While chicken cooks, bring honey, remaining 1 cup stock, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 15-20 minutes.

5.      Ten minutes before chicken is done, add apricot mixture and fresh herbs to tagine. Remove the cinnamon stick, then serve chicken sprinkled with almonds on top.

slightly adapted from Gourmet, May 2006 (originally adapted from Baija Lafridi)

spices

oil added

spices and oil mixed

chicken coated with spice/oil mixture

browning the chicken (although it already
looks pretty brown from the spices)

flipped

red onion

crushing garlic into the cooked onions

adding chicken stock

adding the chicken back

chicken added back

dried apricots

chopped apricots, cinnamon and honey

adding chicken stock

reduced down to a glaze

apricot mixture added to chicken

herbs added to chicken

I almost forgot to sprinkle on the almonds, but
remembered at the last minute (see photo at the top). They
add a nice crunch, along with almond flavor of course.

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Apricot Noodle Kugel

I know that technically a kugel is "a baked Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles or potatoes, though at times made of apples, spinach, broccoli, cranberry, or sweet potato." because obviously I looked it up. But in my mind, a kugel is definitely made with egg noodles and lots of rich, white creaminess with something sweet and fruity mixed in. What I always loved about it as a kid was how it was served as a side dish with the main meal, but tasted like dessert. I definitely felt like I was getting a away with something. I don't know how kugel pulled that one off. Kudos kugel.

APRICOT NOODLE KUGEL

Yield: 10-12 servings

1 cup golden raisins

1 cup orange juice (or enough to cover the raisins)

12 oz. egg noodles (homestyle or the widest you can find)

1 stick unsalted butter, cut into pieces (plus more for the pan)

8 large eggs

16 oz. cream cheese, softened

8 oz. sour cream (1 cup)

2 teaspoons vanilla extract

2 pinches of salt

2 cups apricot jam or preserves (about 24 oz.)

2 tablespoons dark rum

1.       Place raisins in a small saucepan and add the orange juice (enough so they’re all submerged). Heat only until the juice starts to simmer. Remove from heat and set aside for 1 hour.

2.       Preheat oven to 375º F. Butter a 9- x 13-inch baking dish.

3.       Cook noodles in boiling water for about 6-7 minutes and drain (they should be slightly underdone). Immediately return noodles to the pot and add the butter. Stir until butter melts.

4.       In a large bowl, whisk together the eggs, cream cheese, sour cream, vanilla, salt and 1 1/2 cups of the apricot jam.

5.       Drain the raisins (don’t clean the saucepan). Add the raisins to the cream cheese mixture. Stir until thoroughly combined.

6.       Stir the mixture into the noodles until well combined. Spread noodle mixture evenly into the prepared pan. Can be made ahead (cool completely, then cover and refrigerate). Bring to room temperature before proceeding.

7.       Place the remaining 1/2 cup apricot jam in the saucepan. Add the rum and heat until warm and spreadable (add a little more rum if needed).

8.       Spread warm jam over the top of the noodles (it’s okay if the top isn’t completely covered). Bake until set and kugel gets a little bubbly around the edges, about 45-55 minutes. Serve warm or at room temperature.

raisins soaking in orange juice

hot noodles and butter

adding eggs to cream cheese & sour cream

everything added and whisked (except for the raisins--
I almost forgot those and added them later)

cream cheese mixture mixed with noodles

draining the soaked raisins

adding the raisins (it really doesn't
matter if you do it now or before)

all mixed

in the pan

heating the apricot jam and rum
(I like to use Polaner All-Fruit)

I like to spoon (or in this case, spatula) little
dollops around and then spread them.

jam mixture dolloped

jam mixture spread

apricot noodle kugel

on a fork

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