Crispy Coconut Chicken

This is one of Alex’s favourite dishes. When I make it for her, I have to kill about a dozen chickens, and she eats it for days and days, nuked for breakfast, lunch and supper. She acts like a starving child when you ask if you can have a piece of her coconut chicken. This recipe takes some time and dirties up a lot of dishes, but the end result is so, so worth it.

 Crispy Coconut Chicken

 4 chicken breasts (cut in quarters or thirds depending on size)
2 cloves garlic, minced
1 tsp ground ginger
1 ½ tbs Dijon-style mustard
2 tbs olive oil
1 ½ cups all-purpose flour
1-2 tsp salt
1-2 tsp black (or white) pepper
2 cups sweetened flaked coconut
2 eggs


 Combine garlic, ginger and Dijon mustard. Put the chicken pieces in a bag and add the combined mixture, making sure the chicken is well rubbed. Let marinate for at least 4 hours, or overnight.
 You’ll need three separate shallow bowls to dredge the chicken.
 In the first bowl add the flour, salt and pepper and mix evenly.
 In the second bowl beat the eggs along with 2 tbs of water.
 Put the coconut in the third bowl.
 Heat a skillet with 1 tbs of olive oil.
 Dredge the chicken in the flour, shaking off the excess. Then dip it in the egg wash and then thoroughly coat with the coconut, pressing the chicken piece into the coconut to make the coconut stick. Saute the chicken for about 2 minutes on each side, until the coconut is golden. Add chicken to a baking dish. (You’ll likely have to add more olive oil about half way through.)
 Finish cooking the chicken in the oven at 375 degrees for 15-20 minutes.
 Serve with the Roasted Bell Pepper Sauce. (below)

 

Roasted Bell Pepper Sauce

 1 red pepper roasted, seeded and chopped
1tsp lemon juice
2 tbs apricot jam
Scotch bonnet pepper to taste

Combine all the ingredients in a blender and puree. Serve on the side.