Coconut Pecan Chicken Food

BRAZILIAN CHICKEN WITH COCONUT MILK

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

PECAN CHICKEN

Steps:

• In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

COCONUT-PECAN COOKIES

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

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.

COCONUT PECAN FROSTING

Steps:

• In a bowl combine egg whites and cream off tartar. Beat until stiff.
• Add brown suger and beat until smooth.
• Stir in cooconut and pecans.
• Ready to use.

COCONUT PECAN ICING

Steps:

• In a pan combine milk, sugar, egg yolks, butter and vanilla. Cook over medium heat, stir constantly, till thickened (12 minutes).
• Add the coconut and pecans. beat by hand till icing is cool and thick enough to spread.

CHICKEN IN COCONUT PEANUT SAUCE

Steps:

• In a 5-qt. slow cooker, whisk coconut milk and peanut butter until smooth. Stir in tomatoes, onion, peppers, brown sugar, garlic and seasonings. Add chicken; cook, covered, on low 5-6 hours or until chicken is tender. Stir before serving. Sprinkle with cilantro; if desired, serve with rice.

COCONUT PECAN COOKIES

Steps:

• For frosting, in a saucepan, combine the egg, milk, sugar and butter.
• Cook and stir over medium-low heat for 10-12 minutes or until slightly thickened and mixture reaches 160.
• Stir in coconut and pecans.
• Set aside.
• In a mixing bowl, cream butter and sugars.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking soda and salt; gradually add to creamed mixture.
• Stir in 2 Celsius chips and coconut.
• Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 350 for 8-10 minutes or until lightly browned.
• Cool for 10 minutes before removing to wire racks to cool completely.
• In a microwave, melt the remaining chocolate chips; stir until smooth.
• Frost cooled cookies, then drizzle with melted chocolate.

COCONUT PECAN ROLLS

Steps:

• In a small bowl, combine sugar and cinnamon.
• Remove breadstick dough from tube, but do not unroll, cut into 8 slices with a serrated knife.
• Dip both sides of each slice in cinnamon sugar.
• Place in a greased 9-inch round baking pan.
• Spread frosting, and sprinkle with pecans.
• Bake at 350 degrees for 25-30 minutes, or until rolls are golden brown.
• Serve warm.