Sunday, 22 September 2013

Baked Coconut Chicken Pieces

Have you missed me? I definitely missed you but I didn't really have anything to write about. At least on the food front and I wanted to spare you a German-election rant (since when is it ok to base your campaign on 'vote for us cos we are the party of your current chancellor' or 'if you want the current chancellor to be re-elected, then vote for us' (yes, that was actually a different party who pulled that one...) and don't even get me started on the things some of the other parties decided to talk about before the election)...or bore you to death be telling you all about my new haircut (which I love).

So, food - I've been cutting out everything that makes me sick again and while I feel ten times better, I am also keenly aware that most of the stuff I eat these days is not what any of us would consider exciting. At least that was until I had the idea of coating pieces of chicken breast with shredded coconut. Think the texture of buttermilk chicken inside and a crispy coconut layer on the outside. It's like going on a holiday for dinner...well, not really but it's made a huge difference to me actually wanting to eat dinner rather than forcing myself to eat another plate of boring food.
Oh, and it's dead easy to make.
If you are making potato/sweet potato/beetroot wedges to go with the chicken, you can put those in the oven before you start making the chicken, that way they will be done around the same time.
Also, when I talk about coconut milk I talk about the stuff that has coconut and water in it (the kind that normally comes in a tin and if you're lucky in a tetra-pac, not the stuff you buy in the dairy section of the supermarket that is full of sugar and other weird stuff). I buy mine at an Asian market because they sell a brand that has no E numbers or thickeners in it.

Baked Coconut Chicken Pieces
1 small Chicken Breast per portion
Coconut Milk (enough to coat the chicken breast pieces 2 tbsp tend to be enough for 1 chicken breast)
Unsweetened Shredded Coconut (desiccated works just as well)

Preheat your oven to 220˚C.
Cut the chicken breast into chunks the size of a matchbox (I literally can't come up with another description...I've been thinking about this one for 5 minutes...I just cut them in a way that feels natural with the meat I'm working with but that is approximately the size I tend to end up with), put them in a small bowl and cover them with the coconut milk. You don't need crazy amounts of coconut milk here. Put the shredded coconut onto a plate. Here you'll need enough to cover the chicken pieces which varies for me depending on how much coconut milk ended up on the chicken. Start off with three tablespoons and use more if you need to. Transfer the chicken pieces onto the plate and coat them with the coconut. I tend to coat them individually because that way if I run out of shredded coconut I can just pour more onto the plate. Also, I have less of the leftover coconut milk end up on the plate.
Lay the chicken pieces out on a non-stick baking tray or a brownie tin if you're only making one portion and bake for 10-15 minutes, until the chicken is cooked through. Check with the biggest pieces to make sure they're not still raw on the inside.
These chicken pieces go incredibly well with sweet potato wedges and some guacamole but I'm sure you can come up with better combinations yourself :)

1 comment:

  1. I'm still waiting for a picture of the new haircut...


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