Yield: 4 servings (serving size: 1 thigh and 1 drumstick)
- 1 tablespoon fresh lime juice
- 1 tablespoon hot pepper sauce
- 1 (14-ounce) can light coconut milk
- 4 (4-ounce) chicken thighs, skinned
- 4 (4-ounce) chicken drumsticks, skinned
- 3/4 cup panko (Japanese breadcrumbs)
- 1/2 cup flaked sweetened coconut
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.
Preheat oven to 400°.
Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.
Doesn't that sound pretty good?
I can't remember where I found the recipe so sorry - no credits this time around.
The meat is all lovely and tender for my steak and mushroom pies, it cooked for a few hours on the slow end of the Rayburn yesterday. I shall do the rest tomorrow after the flavours have all melded.
Slow food, mmmm, yum!
S4 said I have to remember that just because they are called ANALgesics they aren't suppositories....