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3-1/2 cups sweetened shredded coconut
2 tea ground cumin
¾ tea ground coriander
½ tea cayenne pepper
salt and freshly ground pepper
2 pounds boneless chicken breast, cut into 1-inch pieces
2 eggs beaten to blend
Toast coconut on heavy large baking sheet in 325 oven until golden brown. Stir frequently, about 15 minutes. Transfer to bowl and cool. Coarsely grind in batches in processor using on/off turns.Butter 2 heavy large baking sheets. Mix cumin, coriander, cayenne, salt and pepper in large bowl. Add chicken pieces, turning to coat. Add eggs and toss well. Dredge chicken pieces in coconut, coating completely. Transfer to prepared sheets. Cover and refrigerate for 1 hour. (can prepare 1 day ahead)Preheat oven to 400. Bake chicken until crisp and golden, turning pieces over once, about 12 minutes. Arrange chicken on platter. Serve warm or at room temp with Dijon mustard.
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