This recipe contains my new favorite fat, tahini. If you have never tried tahini before, it tastes like a combination of humus and sunflower butter. OK, so that sounds really gross, but I swear it is delicious. It has thinner consistency than nut butters, but is still creamy. You can find it at Trader Joes and Whole Foods and I am sure in the ethnic section of a traditional market too. Admittedly, I knew this recipe might fail my taste testers, especially because my adventurous eater is still in France. But, I wanted to make and eat it, so I did it anyhow and everyone loved it. We played our favorite dinner time game, “Guess what ingredients are in the sauce?” My kids are getting really good at it, better than my husband for sure.
Baked Coconut Chicken – Adapted from 100 Days of Real Food
Prep Time: 10 minutes
Cook Time: 15 minutes
- 2 pounds of chicken cutlets
- 1 cup full fat coconut milk
- 1 cup tahini
- 1/4 cup lime juice
- 1/4 cup fresh cilantro
- 1/2 can diced chilies
- 1 tsp. chili powder
- 2 tbsp. maple syrup or honey
- 1 tbsp. minced garlic
- 1 tsp. salt
- 2/3 cup shredded coconut
- Pre-heat oven to 375 degrees.
- Cut chicken into strips and place into a 9 by 13 pyrex dish.
- Combine coconut milk through salt in the food processor and blend well.
- Scoop about 1/2 of the sauce and pour over chicken to coat thoroughly on both sides.
- If you have time, marinate for a few hours, if not, put right into the oven.
- About 1/2 way through (8 minutes), sprinkle shredded coconut on top of chicken.
- Continue to bake another 7 minutes until coconut is lightly browned and chicken is cooked through.
- Serve with excess sauce for dipping or save the sauce for dipping veggies.
The recipe makes a lot of sauce, so if you are short on ingredients, you could probably cut it by 1/3 and have plenty left!