MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE
This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.
Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.
COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE
I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.
Provided by Rita1652
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
- Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
- Whisk egg whites till frothy. Toss in chicken pieces till coated.
- Place coconut in a bowl and dip each piece of chicken to coat with coconut.
- Set aside.
- Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
- Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
- Drain cooked chicken on paper towels.
- Place chicken on a serving platter serve with Mango Rum Sauce.
Nutrition Facts : Calories 952.6, Fat 51.2, SaturatedFat 35.4, Cholesterol 109, Sodium 322.7, Carbohydrate 78.1, Fiber 12.5, Sugar 49.8, Protein 43.7
CARIBBEAN COCONUT CHICKEN BITES WITH MANGO CREAM
The Mango cream is key to these, so don't forget to dunk them! Be careful not to cut the pieces too large, it is raw chicken and must be cooked through, so if you cut them to large the coating will burn.
Provided by startnover
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mango cream:.
- Place the mango in a mini food processor and pulse till it is a pulp.
- Scrape all of this into a bowl adding the sour cream, sugar, and extract. Mix well and set aside. Do not refrigerate this, it is best served at room temperature.
- For Chicken -- in a bowl place 1 cup plus 2 T flour and set aside.
- In another bowl place the remaining flour (1 cup plus 2 T), sugar, and salt.
- Stir milk and extracts into this. The mixture should resemble a thin pancake batter (you may have to add a little more milk).
- Set this aside.
- Place the bread slices in a food processor and pulse till you have fine crumbs, measure out approx 1-1/2 cups.
- Place these on a pie pan and place in a 350°F oven till lightly toasted and dried out.
- Mix toasted bread crumbs in a third bowl with the coconut.
- Preheat a deep fryer with oil according to the directions of the fryer.
- Place a cooling rack on a large cookie sheet and cover the rack with paper towels.
- Now one at a time drag each chicken bite through the pan with just flour, then using a slotted spoon drop it into the milk mixture coat well and use the spoon to retrieve it.
- Drop the coated bite into the coconut mixture being careful not to get to much of the excess wet mixture into the coconut. cover evenly with the coconut mixture and set on a second cookie sheet.
- After all the chicken pieces are ready begin to cook them in the hot oil. Just do a few at a time to keep your oil from cooling to much and becoming gummy. The heat time will vary a great deal on this because it is raw meat and it depends on how big of chunks you make them. Make sure they are cooked completely, you may want to test the first one out and see how long it takes to get it done thoroughly.
- I cook mine for approx 5 minutes and the batter should turn a nice golden brown.
- Remove from oil and drain on the cookie sheet that has been prepared with paper towels. Serve with mango cream.
Nutrition Facts : Calories 923.7, Fat 23.7, SaturatedFat 14.4, Cholesterol 137.1, Sodium 685.9, Carbohydrate 116.8, Fiber 4.2, Sugar 43, Protein 54.2
BASIL CHICKEN WITH COCONUT-MANGO SAUCE
The combination of basil and coconut milk is outrageously good, and fresh mango brightens up this dish. Found this great recipe in Chatelaine magazine. Preparation time: 10 minutes Cooking time: 14 minutes Makes: 8 servings
Provided by Nathan H
Categories Chicken Breast
Time 24m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Slice each chicken breast lengthwise into 3 or 4 thick strips. Lightly oil a large wide saucepan and set over medium heat. When hot, add chicken. Stir often until chicken loses its pink color, 4 to 5 minutes. Meanwhile, place onion on a cutting board, cut side down, then thinly slice. Peel mango. Slice fruit from stone in large pieces then cut into thick bite size strips.
- When chicken is no longer pink, remove to a large plate. Pour coconut milk into pan. Pour coconut milk into pan. Increase heat to medium-high. Add onion, dried basil, cumin, chili flakes and salt. Boil, uncovered and stirring often, until sauce is reduced by half, about 4 to 5 minutes. Return chicken and any juices to pan. Reduce heat to medium.
- Add mango and stir often, uncovered, until chicken is springy when pressed, 6 to 8 minute Slice lime in half and cut one half into 6 think wedges. Coarsely chop basil. When chicken is cooked, squeeze juice from half of lime over top. Sprinkle with fresh basil. I found this recipe is great with rice noodles and snow peas. Serve with lime wedges.
Nutrition Facts : Calories 226, Fat 10.6, SaturatedFat 8.5, Cholesterol 51.3, Sodium 232.4, Carbohydrate 11.7, Fiber 2.3, Sugar 8.2, Protein 22.3
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