Coriander Sesame And Coconut Crusted Chicken With Lime Sauce Recipes

CORIANDER, SESAME AND COCONUT CRUSTED CHICKEN WITH LIME SAUCE

Steps:

• To make the sauce combine all the sauce ingredients in a pan and bring to the boil.
• Reduce heat and simmer for a few minutes.
• To prepare the chicken, dissolve the palm sugar in the oyster sauce.
• Stir in the egg and the sesame seeds, shredded coconut, garlic and coriander.
• Spread the crust over the top of the chicken breasts and refrigerate for 2 hours.
• Preheat an oven to 200°C.
• Heat the vegetable oil in a large fry pan.
• Place chicken breasts in pan, crust side down and cook over a moderate heat until crust is golden, about 5 minutes.
• Turn breasts and transfer to a baking tray, crust side up. Bake for 10 minutes.
• While chicken is cooking, bring a pot of water to the boil and lightly steam or blanch the sugar snap peas for 1 minute.
• Drain and divide between individual serving plates.
• Place chicken breast, crust side up, on the peas and spoon sauce around.

WALNUT CHICKEN WITH LIME SAUCE

Steps:

• Salt and pepper chicken.
• Beat 2 egg whites.
• Dip chicken into egg whites, allow excess to drip off, then roll in walnuts. Place in a buttered baking dish.
• Bake at 350°F for 30-45 minutes, until chicken is cooked through.
• While chicken is cooking, melt butter and stir in flour.
• Add chicken broth, salt, and white pepper. Cook, stirring constantly, until mixture boils and begins to thicken.
• Beat egg yolks together with whole eggs. Stir the hot sauce into the eggs, stirring quickly.
• Return sauce to pan and cook over low heat until thickened, stirring constantly. Remove from heat and add grated lime peel and lime juice. Stir until well blended.
• To serve, top cooked chicken with lime sauce.

SPICY CHICKEN WITH COCONUT LIME SAUCE

Steps:

• In a large, nonstick frypan, place oil over medium-high heat.
• Add the chicken and cook about 5 minutes to brown on all sides; remove from the frypan and keep warm.
• To the pan, add onions, salsa, garlic, peppers, curry, salt, and pepper and cook about 2 minutes, stirring until onion has browned.
• Return chicken to the pan; pour coconut milk and lime juice over the chicken and simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease.
• Remove and discard the peppers.
• To serve, place rice in serving platter and then top with chicken mixture.
• Garnish with lime slices and sprinkle with some of the grated coconut and pass the remainder.

COCONUT CRUSTED CHICKEN

Steps:

• Mix cornstarch, salt, Durkee Cayenne Pepper and Durkee Black Pepper in shallow bowl; set aside.
• Beat egg whites in medium size mixing bowl until frothy.
• Place coconut in a shallow bowl.
• Dredge chicken tenders in cornstarch mixture; shake off excess.
• Dip chicken in egg whites, then press chicken into coconut.
• Turn over and press into coconut again to coat both sides.
• Heat oil in heavy skillet (oil should be about 2 inches deep - add more oil if needed) or deep fat fryer to 350º F.
• Add chicken to the hot oil in batches.
• Deep fry until cooked through, about 2 to 3 minutes.
• Drain. Serve hot with Spicy Apricot Dipping Sauce.
• Spicy Apricot Sauce.
• 1 cup Smucker's® (12 oz.) Apricot Preserves.
• 2 tablespoons cider vinegar.
• 1-2 teaspoons hot pepper sauce.
• 1 teaspoon chili powder.
• 1 clove garlic, minced.