Later than usual, but still here. Getting back on track sometimes depends on finding the track first lol
I made Coconut Chicken with Apricot Sauce from Seeded At The Table but changed things up a bit with the recipe AND the method. As written:
1 cup sweetened coconut flakes
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup apricot preserves
2 tablespoons Dijon mustard
Preheat the oven to 400*F. Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.
Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400?F for 20 minutes.
And now the changes I made:
boneless/skinless thighs instead of breasts. Thighs are significantly easier on the budget than breasts are, and have more flavor.
butter got melted in the pan while I prepped the thighs, and it was 3/4 stick (and still too much).
duck sauce instead of apricot marmalade. I was hoping the stronger flavor of the duck sauce would hold up to the flavor of the thighs.
As you can see, I didn’t use parchment paper. I was hoping the dark pan would help produce a delightfully crispy crust. Unfortunately, that didn’t happen. It’s quite tasty without the duck sauce/mustard combo.
As a matter of fact, I’d kinda prefer we never discussed the sauce again. The first few bites were a wonderous flavor explosion. Then THE SWEETNESS started hammering my palate and I very nearly didn’t finish my chicken. Turns out I either need to use unsweetened coconut or make my own (unsweetened) apricot puree – the two together are simply too much for me.
Still, this was a good solid recipe that’s going to be added to the rotation.