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Coconut Crusted Chicken




Source of Recipe


Tesi Kohlenberg


Recipe Introduction


Ideally use a largish non-stick roasting pan or dutch oven, but a cookie sheet with a lip will likely do.



List of Ingredients




1 1/2 lbs boneless skinless chicken thighs
3 TBS real maple syrup
1 to 2 TBS organic honey mustard (we use Annie's Natural's Organic)
1/2 cup GF/CF breadcrumbs (Ener-G is our current favorite)
1/2 cup sweetened shredded coconut
salt, pepper, garlic powder and ground ginger to your family's taste
Spray olive oil


Recipe



Wash and pat dry chicken thighs.

In a shallow bowl, heat maple syrup briefly (15 secs) in microwave to make it runny, and blend in the mustard.

Combine CF/CF breadcrumbs with shredded coconut in another shallow bowl.

Flop a piece of chicken in the syrup/mustard mix on both sides, letting the extra drip off. Then flop the chicken in the coconut/breadcrumb mix, patting a little on to cover any areas that don't take up the coating.

Lay the coated pieces in an oven-proof pan with room for them not to touch. Lightly spray the tops of the chicken with spray olive oil (this keeps the coconut from burning).

Dash on salt, and you can use pepper, garlic powder and/or powdered ginger if you'd like.

Place in oven for about 1/2 hour, or until the coating is browning and looks pretty cooked. Turn over down to 325 and give it another 10 minutes or so. You'll have to check on done-ness, as the thickness of the boneless pieces will make a difference.

Serves 4.