Coconut Chicken With Mango Salsa Cinnamon Butter Sweet Potatoes Recipes

OVEN FRIED COCONUT CHICKEN WITH MANGO DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray.
• Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.)
• For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl.
• To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve.

CRISPY COCONUT CHICKEN WITH MANGO SALSA

Steps:

• Toss first 7 ingredients together in a bowl. Season with a little salt and pepper.
• Place the coconut, bread crumbs, sugar, and salt in a medium bowl and stir to combine.
• Place the eggs in a separate bowl. To bread the chicken, dip the breasts in the egg, then coat well in the coconut mixture.
• Heat the oil in a large skillet over medium-high heat. Add 2 to 3 chicken breasts (don't crowd the pan). Fry chicken for a few minutes on one side, then turn and fry another 4-5 minutes until the meat is no longer pink. Remove chicken from pan and pat with paper towels.
• Top each breast with mango salsa.

MANGO & COCONUT CHICKEN SOUP

Steps:

• In a large skillet, brown chicken in oil in batches. Transfer chicken and drippings to a 5-qt. slow cooker. Add the corn, spinach, edamame and pepper. In a small bowl, combine the coconut milk, salsa and ginger; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender. Remove chicken; cool slightly. When cool enough to handle, remove meat from bones; cut or shred meat into bite-sized pieces. Return meat to slow cooker., Just before serving, stir in mango and lime juice. Sprinkle servings with green onions.

COCONUT MANGO CHICKEN

Steps:

• Fry chicken until golden; set aside.
• Fry onion, garlic and ginger about 5 minutes.
• Combine coconut milk, chicken bouillon and corn starch. Add to the onion mixture. Add chicken back to the pan. Bring to the boil, stirring until it thickens. Stir in mango slices or fresh mango.
• Simmer for about 5 minutes.
• If desired, serve on a bed of jasmine rice.

SPICY MANGO SWEET POTATO CHICKEN

Steps:

• Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
• Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.