I have been craving sweet potatoes lately chili roasted sweet potatoes, to be exact. I had some chicken breasts in the fridge and since I would be baking, thought I'd whip up some baked coconut chicken as well....and, since I had the oven on, I decided to make an apple crisp, too. Gotta be efficient with our energy usage these days, right? Right. Grin. My husband is gonna love me. It's baking right now. I added cinnamon and subbed blueberries for the blackberries, but it's essentially the same. We're also having confetti rice salad or some coleslaw. Or both. But I digress.
Spicy Coconut Chicken
What you need:
4 boneless, skinless, chicken breasts, cut into chicken-finger-sized chunks
3 tbsp. olive oil
1 c. sorghum flour
1 c. unsweetened coconut
1/2 tsp. each:
crushed bay leaves
1-2 tbsp. sea salt, depending on your salt needs/likes/desires.
What you do:
Preheat oven to 400 degrees F.
Mix seasonings together and set aside.
In a blender, blend coconut and sorghum together.
In a bowl, toss chicken pieces in the olive oil.
Add 2 tbsp. seasoning blend and toss.
Add coconut/sorghum mixture and toss yet again.
Lay out not touching on a baking sheet (or two).
Bake for 30-40 minutes or until outside is crisp and slightly golden and chicken is no longer pink.