Oven fried coconut chicken
#134180 - 01/01/05 01:15 PM
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Oven-Fried Coconut Chicken
change to breasts. Even with dark meat the fat content was surprisingly low(ish)
The marinade infuses dark-meat chicken with a light coconut flavor; flaked coconut in the breading heightens the nutty taste. Find panko in your supermarket's ethnic food aisle.
1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14-ounce) can light coconut milk
4 (4-ounce) chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked sweetened coconut
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.
Preheat oven to 400°.
Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.
Yield: 4 servings (serving size: 1 thigh and 1 drumstick)
CALORIES 256 (30% from fat); FAT 8.6g (satfat 4.4g, monofat 1.6g, polyfat 1.2g); PROTEIN 27.7g; CARBOHYDRATE 15.6g; FIBER 0.8g; CHOLESTEROL 103mg; IRON 1.6mg; SODIUM 464mg; CALCIUM 18mg;
Cooking Light, JANUARY 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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My kids and I have a favorite traditional place where we like to eat in Oregon. This is as close as I've gotten to duplicating their dipping sauce for coconut shrimp. I bet it'll work for chicken too.
1 tbsp. mustard seed
3/4 cup orange marmalade
1/4 cup malt vinegar
1/4 tsp. fresh minced/grated ginger
1/2 tsp. Cholula hot sauce
Spray a non-stick pan and toast mustard seeds over med-low heat for a few minutes. Add other ingredients and simmer gently for a minute or two. Serve warm with coconut shrimp or coconut chicken.
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Quote:
My kids and I have a favorite traditional place where we like to eat in Oregon.
Where in Oregon?? Shane's family lives in Oregon and we do our Anniversary on the coast every year. Maybe we can try it out for ourselves!! 
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Our "spot" is McGrath's in Eugene (on I-5). It's adjacent to the Valley River Mall off I-205. Another fine spot in Eugene is Cafe Soriah on 13th. The Shilo Inn dining room (not the cafe) is my favorite in Newport (on the coast). It's been years, but in Gold Beach (south coast) my favorite was the Nor'wester down by the harbor. If you're near Roseburg on I-5 pull off at Sutherlin (the northern exit of two) and head east on the main drag and get some killer mexican food at Los Dos Amigos. In Corvallis try McMenamin's. (Actually any McMenamin's is a sure bet!)
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tip
#137024 - 01/10/05 05:05 PM
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Be careful, the breasts dry out fast and I easily overcooked mine. I used the "best of fryer" and the thighs and drumsticks according to hub were fine. Otherwise it was yummy (if it hadn't been dry) and easy to make. I made it with 3/4 can lite coconut milk and used the rest in whipped sweet potatoes- yum!
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Notify Moderator
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