Coconut Chicken Towers Food

EASY BAKED COCONUT CHICKEN TENDERS RECIPE - PALEO & LOW CARB

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
• Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
• Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
• Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
• Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
• Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
• Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

THAI COCONUT CHICKEN

Steps:

• In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, Worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Set aside.
• In a large nonstick skillet, warm 2 tablespoons vegetable oil over medium-high heat. Once oil is shimmering, season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 1 minute to develop a crust. Then saute for 4 minutes. Transfer to a plate and keep warm.
• Add the remaining vegetable oil to the skillet; toss in the broccoli and carrots. Saute for about 3 minutes until vegetables are tender.
• Add the cooked chicken back to the skillet, along with any accumulated juices, and the ginger. Cook for about 30 seconds until fragrant.
• Give the sauce a stir and pour it into the skillet. Toss to coat only for 15-20 seconds to warm through. Remove from heat.
• Serve immediately with cooked white rice and a sprinkle of chopped Thai basil.

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE

Steps:

• For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
• In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
• Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
• For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
• Serve the chicken with the dipping sauce.

COCONUT FRIED CHICKEN

Steps:

• In a large bowl, mix together the coconut milk, lime juice, onion and chile. Add the chicken and stir to coat. Cover and refrigerate for at least 4 hours but ideally overnight to let the coconut milk mixture tenderize the chicken.
• About an hour before frying, remove the chicken from the refrigerator and let it sit out at room temperature to take the chill off.
• In a large, heavy-bottomed pot, add enough oil to come about halfway up the sides and heat to 365 degrees F.
• In large bowl, combine the flour, coconut, salt, garlic powder, thyme, five-spice powder, cayenne, allspice and nutmeg and stir until well combined.
• Remove the chicken from the marinade and lightly shake off the excess. Coat the chicken with the seasoned flour, shake off the excess, then set it on a baking sheet.
• Add a few pieces of chicken to the pot, being careful not to overcrowd. Fry, in batches if necessary, until golden brown and cooked through, about 20 minutes. Set aside on a wire-racked lined baking sheet.
• Arrange the chicken pieces on a platter with the cilantro and lime wedges.

COCONUT CHICKEN TOWERS

Steps:

• FOR AIOLI:.
• Place all ingredients in a small bowl, mix well and set aside in the fridge.
• FOR LEMONGRASS RISOTTO:.
• Bruise the lemongrass by pounding with flat edge of chef's knife, then cut stalk in half lengthwise. Place in a small saucepan and add the broth, water, lime zest, and lime juice. Bring to a boil and then set to simmer.
• In a small heavy saucepan, melt the butter. Add the onion and garlic and stir until fragrant (don't let the garlic burn!). Add the rice and stir until all grains are coated.
• Add white wine to the rice and stir over medium heat until it is absorbed.
• Add 1/2 cup of the simmering broth to the rice, stirring till absorbed.
• Repeat until liquid is gone or the rice is al dente. Towards the end, add salt to taste. The finished rice should be wet but not runny. Set aside to cool.
• FOR GRILLED EGGPLANT:.
• Brush both sides of eggplant with olive oil. Sprinkle salt, pepper and garlic powder on one side of each.
• Using a grill or a grill pan, grill the slices until tender, turning to grill each side and create grill marks. Set aside.
• FOR COCONUT CHICKEN:.
• Place cornstarch, salt and ground cayenne in a small bowl. Mix well.
• In another small bowl, whisk the egg whites until foamy (about two minutes).
• In another small bowl, mix the coconut flakes and the panko crumbs.
• Place chicken chunks in a small bowl and season lightly with salt. Mix well.
• Take several pieces of chicken and put them in cornstarch bowl, shake and dredge to coat completely, then take each piece and dip it in the egg white, covering completely. Dip each piece in the coconut panko mix until fully covered. Set aside on a large plate. Repeat until all pieces are coated.
• TO ASSEMBLE:.
• Make the risotto cakes: Coat a frying pan with olive oil and place over medium heat. Scoop up approximately 1/3 cup risotto and squeeze into a tight "ball" in your hands, then press to form a nice flat, round patty with even sides about 1/4" high. Place in the frying pan. Repeat till rice is used up (you should get at least four patties).
• Fry each patty until golden brown on each side, this takes a while. Resist the temptation to peek before 2-3 minutes are up, or they'll break apart if they haven't developed a good crust. Remove from heat when done.
• Meanwhile, melt enough coconut oil (if you keep it in fridge) to generously cover the bottom of a small non-stick frying pan. Drop a piece of panko into the hot oil. If it sizzles immediately, you're good to go.
• Fry the pieces of chicken, careful not to overbrown - they cook fast! Turn and fry other side to golden. If "wedge" shaped, you can fry the third side as well. Set aside on a paper-towel covered plate.
• Take the basil leaves and cut them chiffonade.
• To assemble the towers, place a slice of grilled eggplant, topped by a sprinkling of basil, then another slice of eggplant. Top with a risotto cake, and crown the tower with a few pieces of coconut chicken. Sprinkle a few pieces of chicken around the base. Drizzle some of the aioli over the finished tower and a little bit to pool decoratively on the plate. Garnish with a basil sprig.

COCONUT CHICKEN

Steps:

• Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
• Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
• Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
• Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.