Monday, June 6, 2011

Spicy Coconut Chicken

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:
black pepper
chili powder
Italian seasoning
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.

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