Coconut Chicken With Tropical Fruit Sauce Recipes

COCONUT CHICKEN LOLLIPOPS WITH TROPICAL KETCHUP AND ANAHEIM CHILE SAUCE

Steps:

• For the marinade: Combine the tangelo juice, olive oil, lime juice, oregano, cumin, garlic, and some salt and pepper in a large bowl. Add the chicken, toss to coat, cover the bowl with plastic wrap and marinate the chicken in the fridge overnight.
• For the tropical ketchup: Heat a large skillet over medium heat and the olive oil. Add the garlic and onions and a good pinch of salt. Saute the onions until completely translucent, about 15 minutes. Add the ketchup, mango and citrus juices. Lower the flame and cook, stirring every once in a while, until reduced and thickened. Transfer the mixture to a blender and puree. Taste and adjust seasoning with salt, pepper and vinegar (adding a little more lemon or orange juice if needed) and refrigerate until cold.
• For the chile sauce: Char the Anaheim peppers over an open flame or on the grill. Roughly chop the peppers and transfer to a blender.
• Heat a large skillet, add the olive oil and heat over medium heat. Add the garlic, onions and habanero peppers and saute, stirring, to caramelize the onions. Transfer the mixture to the blender with the charred Anaheim peppers. Puree everything until smooth. Taste and adjust the seasoning. Transfer the sauce to a bowl and stir in the mayo a little at a time until it tastes just right. Refrigerate until ready to serve.
• Remove the chicken from the marinade. Coat in the flour, then the beaten eggs, finishing in the coconut.
• Fill a deep skillet halfway with vegetable oil and heat over medium-high to 350 degrees F. Fry the chicken lollipops until golden on all sides and cooked through. Drain on paper towels and season with a little salt.
• Serve the chicken with the tropical ketchup and Anaheim chile sauce.

TROPICAL FRUIT KEBABS WITH ORANGE MAPLE COCONUT DIPPING SAUCE

Steps:

• Divide the mango and pineapple into three servings, then place on three of the skewers, alternating the fruit on each. Store in the refrigerator until ready to serve.
• Mix the yogurt with the coconut, orange juice and maple syrup. Store in the refrigerator until ready to serve. Serve the kebabs garnished with coconut and the yogurt sauce for dipping.

THAI COCONUT CHICKEN WITH PINEAPPLE SALSA

Steps:

• Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, until opaque and golden brown in places, about 3 minutes. Add garlic and ginger, stir, and cook until fragrant, about 30 seconds. Add fish sauce, coconut milk, and 1/2 cup pineapple; bring to a boil. Stir, reduce heat to low, and partially cover. Simmer until chicken is cooked through, about 8 minutes. Divide chicken and sauce among serving bowls.
• Stir together remaining pineapple, scallions, and chile in a bowl. Serve chicken with sticky rice and pineapple salsa.

BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
• Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
• Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
• Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
• Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
• Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

CHICKEN IN TROPICAL FRUIT SAUCE

Steps:

• In a 10 inch skillet, heat 2 Tbls. Butter.
• Sprinkle chicken with garlic powder and cook in pan until done over medium heat. Remove chicken to plate.
• In same skillet, melt remaining butter. Stir in flour and cook for 1 minute.
• Add all other ingredients (if using frozen berries they will add more juices when thawed). Heat to boiling, reduce heat and simmer 1-2 minutes.
• Serve over chicken that was set aside with cooked rice.

JAVA CHICKEN IN COCONUT SAUCE

Steps:

• Purée first 8 ingredients in blender until almost smooth. Transfer purée to small saucepan. Stir over medium-low heat until mixture is aromatic, about 5 minutes. Pour into medium bowl; cool completely. Add chicken to puree; toss to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
• Bring coconut milk, apple slices, lime leaves and lemongrass to boil in heavy large skillet. Reduce heat and simmer until flavors blend and mixture is slightly reduced, about 10 minutes. Add chicken and marinade mixture and simmer until chicken is cooked through, stirring occasionally, about 13 minutes. Season to taste with salt and pepper. Stir in lemon juice. Discard lime leaves and lemongrass. Transfer chicken mixture to bowl. Sprinkle with parsley and serve.