I love coconut so I love this chicken dish. My whole family likes it because it has a lot of flavor. My husband and I had a side salad along with our dinner. Also, I started with frozen spinach that I doctored up a bit. I didn't have time to thaw it so it was a little watery but still had a lot of flavor. If you have time, thaw the spinach and squeeze out the excess water before you cook it.
Coconut Chicken (from Cooking Light)
1 tbsp fresh lime juice
1 tbsp hot sauce
1 (14 ounce) can light coconut milk
4 chicken thighs, skinned
4 chicken drumsticks, skinned
3/4 cups panko (Japanese breadcrumbs)
1/2 cup flaked sweetened coconut
1/2 tsp salt
1/4 tsp freshly ground pepper
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, coconut, salt and pepper in a shallow dish. Remove chicken from marinade and discard marinade. Dredge chicken, one at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake for 30 minutes then carefully turn chicken over with tongs. Bake an additional 20-3o minutes until it is done.
Carrots, cut into sticks
Place carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. I put them in the oven with the chicken after I flipped it and they were done after the second 30 minutes of cooking.
1 tbsp shallot
1 garlic clove
1/2 bag frozen chopped spinach, thawed and squeezed dry (if you have a bigger family, make the whole bag)
1 tsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 cup whole milk
2 tbsp parmesan cheese
In a small saucepan, heat olive oil over medium heat. Add shallot and cook 4 minutes. Add garlic and cook 1 more minute. Add milk and stir until warmed but not boiling. Add spinach, salt and pepper. Cook 5-10 minutes. Stir in parmesan cheese and serve hot.