Coconut Almond Chicken Food

COCONUT ALMOND CHICKEN

Steps:

• Preheat oven to 350 deg. Spray a 9x13 inch baking dish with non-stick spray or grease it with butter.
• Chop the almonds in a food processor and place in a shallow dish. Add the grated coconut, curry powder and salt. Set aside.
• Prepare the chicken by rinsing it under cool water. Remove any fat deposits and pat dry with a paper towel. Lay on a paper towel while you melt the butter.
• Place the melted butter in a small bowl or melt the butter in the bowl in a microwave.
• Dip each piece of chicken in the melted butter, then in the almond coconut mixture. Place the coated chicken in the baking dish in a single layer. drizzle any leftover butter over the chicken and sprinkle with remainder of the coconut almond mixture.
• Bake for 45 minutes to 1 hour until the chicken is thoroughly cooked through.

COCONUT ALMOND CHICKEN

Steps:

• 1.Saute the garlic and onions until softened and slightly brown. Combine all sauce ingredients in blender with garlic and onions and blend until smooth.
• 2.Cook noodles according to package.
• 3.Add blended sauce to a fry pan, add broccoli and chicken, cover, and cook until chicken is done. Before serving add cranberries and nuts.

COCONUT-ALMOND CRUSTED CHICKEN FINGERS

Steps:

• Preheat oven to 475°F Spray a baking sheet with olive oil.
• Place almond flour, coconut, crackers, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the crackers are finely chopped and the paprika is mixed throughout, about 1 minute. Transfer the mixture to a shallow dish.
• Melt butter in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the crumb mixture; turn to coat evenly. (Discard any remaining butter and almond mixture.) Place the tenders on the prepared tray.
• Bake the chicken tenders until golden brown, crispy and no longer pink in the center, about 30 minutes, carefully turning once.

COCONUT ALMOND CHICKEN WITH APRICOT CURRY SAUCE

Steps:

• Preheat oven to 350.
• Combine chopped almonds and.
• coconut in shallow dish: set aside.
• Pour coconut milk in a shallow dish.
• Salt and pepper both sides of chicken breast fillets.
• Dip fillets into coconut milk and then the almond coconut mixture.
• Place onto lightly oiled baking sheet.
• Bake for 25 minutes, turning once.
• Sauce: In a medium saucepan, heat oil over medium heat.
• Saute scallion and garlic until golden.
• Add curry and ginger and cook for one minute.
• Add apricot preserves, honey and soy sauce. Cover and simmer,stirring occasionally, for 10 minutes.
• Poor sauce over chicken over Jasmine Rice.
• I've made this without the coconut milk before -- I.
• just dipped the chicken into 1 lightly beaten egg.

COCONUT-ALMOND CHICKEN

Steps:

• Preheat oven to 400°. 2. Mix together coconut, almonds, and cinnamon in a bowl. Pour coconut milk into a separate bowl. 3. Dip chicken breast in coconut milk and roll in coconut/almond/cinnamon mixture and place on pan. (I found it easiest to pour the mixture onto a flat surface, such as a plate, to do this step, but you can do it in the bowl too.) 4. Bake in oven for 20-25 minutes. Many people become bored while eating Paleo/Primal because they believe there's not a lot of food choices. However, combining Paleo/Primal foods to make things like "breading" can spice up your meals- modifying this recipe can also get you simply coconut chicken, almond chicken, or cinnamon-rubbed chicken. Change up the protein to shrimp or salmon, or change the almonds to walnuts or pecans. No matter how you decide to combine or substitute the ingredients, you'll find yourself with a meal that's 100% real and 100% delicious.

ALMOND COCONUT CHICKEN SATAY

Steps:

• Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes.
• Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes.
• Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds.
• Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.