Outrageous Orange Coconut Chicken
- My husband and I enjoyed this new recipe yesterday and loved it! The combination of orange, coconut and chicken with buttery tones is so delicious! I think this dish would be wonderful made with shrimp, too!
- This is not an original recipe by me, but one I revised. I incorporated one of our favorite Wildtree sauces (sweet with some kick), lowered the fat, made it dairy-free, and added whole grains with the choices of flour and rice. Every little change towards healthier cooking & eating does make a difference!
OUTRAGEOUS ORANGE COCONUT CHICKEN
Yield: 4 servings
1/2 cup organic unsweetened, finely shredded coconut
1/4 cup organic whole wheat pastry flour
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken thighs
1/8 cup Wildtree Natural Butter Grapeseed Oil (dairy-free)
4 – 6 Tablespoons Wildtree Outrageous Orange Sauce, warmed
1 cup brown rice, cooked
Preheat the oven to 375˚F. Lightly oil a baking pan.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a separate shallow dish. Dip one chicken thigh at a time into the beaten egg and then coat with the seasoned coconut flour mixture. Place on oiled baking pan. Once all the chicken thighs are coated and on the baking pan, evenly drizzle with the natural butter grapeseed oil. Bake for 30 to 40 minutes, turning over once during baking time.
Warm the Outrageous Orange Sauce.
To serve, place one chicken thigh and a portion of brown rice on each plate and drizzle the Outrageous Orange Sauce over top to your liking. Add a fresh veggie or salad and enjoy!