Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup coconut oil
Special equipment needed:
- Large skillet
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the shredded coconut, flour, salt, and black pepper.
3. Dip each chicken breast in the beaten eggs, then coat it in the coconut mixture.
4. Heat the coconut oil in a large skillet over medium-high heat.
5. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side or until golden brown.
6. Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 15-20 minutes or until cooked through.
7. Remove from the oven and let it rest for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 17g
Protein: 27g
Substitutions for ingredients:
- You can use almond flour instead of all-purpose flour for a gluten-free option.
- You can use olive oil or vegetable oil instead of coconut oil.
Variations:
- Add some chopped cilantro or parsley to the coconut mixture for extra flavor.
- You can use chicken thighs instead of chicken breasts.
- Add some sliced bell peppers and onions to the skillet for a colorful and flavorful side dish.
Tips and tricks:
- Make sure to pat the chicken breasts dry before dipping them in the egg mixture to ensure the coconut mixture sticks well.
- Use a meat thermometer to make sure the chicken is cooked through.
- You can toast the shredded coconut in a dry skillet over medium heat for a few minutes before using it for extra flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sliced chicken breasts on a bed of rice or quinoa and garnish with some chopped cilantro or parsley.
Garnishes:
Chopped cilantro or parsley
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
- Pair with a glass of white wine, such as a Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Rice or quinoa
Troubleshooting advice:
- If the coconut mixture is not sticking well to the chicken, try pressing it down firmly with your hands.
- If the chicken is not cooking through in the oven, increase the baking time or lower the oven temperature.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Coconut chicken is a popular dish in many tropical regions, including the Caribbean and Southeast Asia.
Flavor profiles:
The Maribo Coconut Chicken is a flavorful and crispy dish with a hint of sweetness from the shredded coconut.
Serving suggestions:
Serve the Maribo Coconut Chicken with a side of rice or quinoa and some roasted vegetables for a delicious and healthy meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A