Sabu's Spicy Coconut Chicken Skewers
1/2 cup apricot jam
1/4 cup Dijon mustard
1/2 cup canned coconut milk
1/4 cup fresh orange juice
2 tablespoons curry powder
1/4 heaping teaspoon cayenne pepper
4 boneless, skinless chicken breasts
1 cup shredded sweetened coconut
wooden skewers
Combine all ingredients, except chicken and coconut (and skewers of course), in a saucepan and heat while stirring until boiling. Reduce heat to medium/low and allow marinade to reduce somewhat, (about 15 minutes), stirring occasionally. Put chicken breasts in a pan and pour most of the marinade on top, saving a small portion in a container for later. Make sure both sides of the breasts are coated with the marinade and let pan sit in a refrigerator at least 2 hours (I leave mine overnight).
Toast the coconut on a baking sheet or shallow pan in a 350-degree oven, turning the coconut with a spatula periodically so that it is a light brown. (dark brown works too, so don't worry if it's overdone).
for a variation, without using skewers and serving it with the marinade as a sauce, you can go here:
http://bewitchingkitchen.com/2010/11/03/sabus-spicy-coconut-chicken/
1/2 cup apricot jam
1/4 cup Dijon mustard
1/2 cup canned coconut milk
1/4 cup fresh orange juice
2 tablespoons curry powder
1/4 heaping teaspoon cayenne pepper
4 boneless, skinless chicken breasts
1 cup shredded sweetened coconut
wooden skewers
Combine all ingredients, except chicken and coconut (and skewers of course), in a saucepan and heat while stirring until boiling. Reduce heat to medium/low and allow marinade to reduce somewhat, (about 15 minutes), stirring occasionally. Put chicken breasts in a pan and pour most of the marinade on top, saving a small portion in a container for later. Make sure both sides of the breasts are coated with the marinade and let pan sit in a refrigerator at least 2 hours (I leave mine overnight).
Toast the coconut on a baking sheet or shallow pan in a 350-degree oven, turning the coconut with a spatula periodically so that it is a light brown. (dark brown works too, so don't worry if it's overdone).
for a variation, without using skewers and serving it with the marinade as a sauce, you can go here:
http://bewitchingkitchen.com/2010/11/03/sabus-spicy-coconut-chicken/