Crispy Coconut Chicken
How to make Crispy Coconut Chicken Recipe - If you’re in a hurry, you can cut the cooking time in half by using chicken breast strips instead of legs. Cooked peas tossed with brown rice makes a yummy accompaniment.
Makes 4 two-drumstick servings
Ingredients:
2⁄3 cup crushed whole-grain
crackers (about 8)
1⁄3 cup flaked coconut
1 jar (9 ounces) mango chutney
3 tablespoons lime juice
1 teaspoon curry powder
8 chicken drumsticks, skin
removed
Method:
1 Heat oven to 375°F. Place crackers in a large zip-top plastic bag and crush with a rolling pin. Add coconut to the bag and shake. In a small bowl, stir together the chutney, lime juice, and curry powder. Dip the chicken drumsticks, one piece at a time, in chutney, then place drumsticks inside the bag. Shake to coat.
2 Bake drumsticks on a foil-lined shallow baking pan for 40 minutes, or until cooked through (an instant-read thermometer inserted into the thickest part of the leg registers 180°F). Cover chicken loosely with aluminum foil for the last 10 minutes to prevent overbrowning.
Nutrition per drumstick: 239 calories; 22g protein; 6g fat (2g saturated fat); 21g carbohydrate; 1g fiber; 14mg calcium; 1mg iron; 363mg sodium.
kitchen tip:
Most of the ingredients in this dinner are easily stored in the pantry or freezer. To help save money on the grocery bill, make a list of 10 to 20 nonperishable items that you buy regularly, and keep tabs on their prices at Parents.com’s sister site, Recipe.com, for a few weeks so you’ll know when you find a good deal. Stock up on these essentials when prices hit bottom.
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