Here’s one of my coconut chicken recipes that’s a little different.
Crisp Coconut Crusted Chicken Breast
with Roasted Red Pepper Sauce
adapted from a 1990 Gourmet Magazine Recipe
For the Sauce
1 medium size red bell pepper, quick roasted – see my notes below
1/2 teaspoon fresh lemon juice - you may like to add more
3 drops liquid stevia extract
cayenne to taste
1 tablespoon extra virgin olive oil
good grey sea salt & freshly ground black pepper to taste
For the Chicken
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon good grey sea salt
1 inch piece of fresh ginger, finely grated with a microplane (or substitute 1 teaspoon jarred ginger puree, or ¼ teaspoon dried ground ginger)
1 tablespoon dijon mustard
1 whole boneless, skinless large chicken breast - halved
½ cup coconut flour or blanched almond flour, seasoned with salt and black pepper for dredging the chicken
an egg wash made by beating 1 large egg with 1 teaspoon water
1 cup unsweetened flaked coconut (finer flakes are better than large flakes)
2 tablespoons unsalted butter, ghee, or virgin coconut oil
2 tablespoons chicken broth
Preheat oven to 375F
In a blender purée the roasted pepper with the lemon juice, stevia, cayenne, olive oil, and salt and black pepper to taste until the sauce is smooth.
In a small bowl whisk together the garlic/salt paste, the ginger, and the mustard and spread the mixture onto both sides of the chicken. In separate bowls have ready the seasoned flour, the egg wash, and the coconut.
Dredge the chicken in the flour mixture, shaking off the excess. Then dip it in the egg wash, letting the excess drip off, and coat it thoroughly with the unsweetened flaked coconut, pressing the coconut to make it adhere.
In a large ovenproof skillet (cast iron is great) heat the butter, ghee or coconut oil over moderately high heat for one minute, sauté the chicken for 2 minutes on each side, or until the coconut is golden. Add the chicken broth, transfer the skillet to a preheated 375°F. oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it.
Great with steamed, buttered broccoli or seared spinach with garlic & lemon.
My quick method for roasting peppers:
Note: I don’t take the skins off for this quick roasting method, which will slightly change the texture of something like a pureed sauce, but for me it doesn’t matter – I’m more of a rustic style cook than a high-tech gal, and these quick roasted peppers work well in a variety of dishes, including this coconut chicken recipe.
Cut the pepper in half. Scoop out seeds. Slice peppers into thin strips and arrange on a baking sheet lined with unbleached parchment paper. Roast in a pre-heated 350F oven for 15 - 20 minutes or until wilted and slightly dried out. Voila!
Have you tried this coconut chicken recipe. What did you do differently? Would you add or change something?