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Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce
Yield: 1 servings
Ingredients and directions for this recipe
1 Red bell pepper; roasted and
-chopped
1/2 ts Fresh lemon juice
1/4 ts Sugar
Cayenne to taste
1 tb Olive oil
1 Garlic clove; minced and
-mashed
; to a paste with 1/4
; teaspoon salt
1/8 ts Ground ginger
1 tb Dijon-style mustard
1 Whole skinless boneless
-large chicken breast;
-(about 10 ounces),
; halved
All-purpose flour seasoned
-with salt and
; black pepper for dredging
-the chicken
An egg wash made by beating
-1 large egg
; with 1 teaspoon water
1 c Sweetened flaked coconut
2 tb Unsalted butter
2 tb Dry Sherry
In a blender puree the bell pepper with the lemon juice, the sugar,
the cayenne, the oil, and salt and black pepper to taste until the
sauce is smooth. In a small bowl whisk together the garlic paste, the
ginger, and the mustard and spread the mixture onto both sides of the
chicken. In separate bowls have ready the seasoned flour, the egg
wash, and the coconut. Dredge the chicken in the flour, shaking off
the excess, dip it in the egg wash, letting the excess drip off, and
coat it thoroughly with the coconut, pressing the coconut to make it
adhere.
In a large ovenproof skillet heat the butter over moderately high heat
until the foam subsides and in it saute the chicken for 2 minutes on
each side, or until the coconut is golden. Add the Sherry, transfer
the skillet to a preheated 375°F. oven, and bake the chicken for
10 to 12 minutes, or until it is just cooked through. Divide the
sauce between 2 large plates and arrange the chicken on it.
To roast peppers:
Using a long-handled fork char the peppers over an open flame, turning
them, for 2 to 3 minutes, or until the skins are blackened. (Or broil
the peppers on the rack of a broiler pan under a preheated broiler
about 2 inches from the heat, turning them every 5 minutes, for 15 to
25 minutes, or until the skins are blistered and charred.) Transfer
the peppers to a bowl and let them steam, covered, until they are
cool enough to handle. keeping the peppers whole, peel them starting
at the blossom end, cut off the tops, and discard the seeds and ribs.
(Wear rubber gloves when handling chilies.)
Serves 2.
See also:
Previous recipe Crisp Coating Mix+++ffgt98b
Next recipe Crisp Coconut Sambal (sambal Kelapa Kering)
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Ice Cream Cookie
Speculaas (st Nicholas Cookies)