 Coconut Chicken with Fresh Chutney
Makes 4 servings
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Image © Publications International, Ltd.
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Coconut Chicken with Fresh Chutney
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Ingredients
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1
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can (15 ounces) cream of coconut, divided
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2
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tablespoons soy sauce
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2
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whole chicken breasts, split, or 8 chicken thighs
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3
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cups chopped nectarines or apples
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1/2
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cup raisins
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1/3
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cup packed light brown sugar
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1/4
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cup chopped seeded lemon
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1/4
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cup cider vinegar
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1
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small piece fresh ginger (1×3/4 inch), minced
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1
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clove garlic, minced
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1/2
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teaspoon curry powder
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1/4
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cup flaked coconut
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1. Combine 3/4 cup cream of coconut and soy sauce in small bowl. Arrange chicken in single layer in 12×7-inch glass baking dish. Pour cream of coconut mixture over chicken, turning chicken to coat with marinade. Cover; marinate in refrigerator overnight.
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2. Combine nectarines, raisins, brown sugar, lemon, vinegar, ginger, garlic and curry in medium saucepan; mix well. Bring to a boil; boil 2 minutes, stirring occasionally. Cool chutney mixture.
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3. Add flaked coconut and remaining cream of coconut; mix well. Cover chutney mixture; refrigerate overnight to allow flavors to blend.
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4. Preheat oven to 350°F. Bake chicken in dish with marinade 45 minutes to 1 hour or until chicken is tender, basting frequently with coconut marinade.
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5. Place chicken on individual serving plates. Spoon equal amounts of chutney mixture alongside chicken. Garnish as desired.
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© Publications International, Ltd.
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Printed
from fbnr.com
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