All ages will dig the nutty chicken fingers

Coconut Chicken Fingers

Coconut Chicken Fingers

Wednesday, June 11, 2014

Adults with a soft spot for chicken tenders and with children to cook for might want to double this recipe. The nutty, slightly sweet coating makes the chicken almost irresistible. Make these on nights when a stand-up/on-the-run kind of dinner is required.

Serve with a quick mixture of mustard and honey for dipping, or mashed sweet potatoes.

Coconut Chicken Fingers

2 tablespoons coconut oil

2 medium boneless, skinless chicken breasts

3 green onions

1/2 cup finely ground cornmeal

1/4 cup unsweetened shredded coconut

2 tablespoons sesame seeds

2 tablespoons coconut milk

2 tablespoons Dijon-style mustard

1 teaspoon fine sea salt

1/2 teaspoon ground cayenne pepper

Heat oven to 500 degrees. Line a baking sheet with parchment paper, then grease the paper lightly with coconut oil.

Trim off and discard visible fat from the chicken. Cut each breast half into 1-inch-wide strips and place them in a bowl.

Cut the green onions into very thin slices and place them in a wide, shallow bowl; stir in the cornmeal, coconut and sesame seeds.

Whisk together the coconut milk, mustard, salt and cayenne pepper in a small bowl. Pour over the chicken and toss until completely coated.

Drop each chicken strip into the green onion-cornmeal mixture, pressing to coat all sides. Arrange the strips on the baking sheet as you work. Let them sit on the sheet for 10 minutes to help set the coating.

Bake 5 minutes, then turn the strips over and bake 3 to 4 minutes more, until golden brown and cooked through. Serve warm.

Makes 2 (adult) servings.

Recipe adapted from Coconut Every Day: Cooking With Nature's Miracle Superfood by Sasha Seymour (Pintail)

Food on 06/11/2014