Coconut Chicken with Apricot Sauce Recipe

Introduction

This Coconut Chicken with Apricot Sauce is a delightful blend of crispy, tropical flavors paired with a tangy and sweet dipping sauce. It’s a simple yet impressive dish that’s perfect for a weeknight dinner or entertaining guests.

Ingredients

• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 cup flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless chicken breasts
• 1/2 cup unsalted butter (melted)
• 1/4 cup apricot preserves
• 2 tablespoons Dijon mustard

Instructions

1. Step 1: Preheat the oven to 400˚F (200˚C) and line a baking sheet with parchment paper.
2. Step 2: Lightly beat the egg in a medium bowl and set aside. In a shallow bowl, combine the coconut flakes, flour, garlic powder, salt, and black pepper.
3. Step 3: Dip each chicken breast first into the beaten egg, then coat thoroughly with the coconut mixture. Place the coated chicken breasts on the prepared baking sheet.
4. Step 4: Evenly drizzle the melted butter over the coated chicken. Bake for 30 to 40 minutes, flipping once halfway through baking to ensure even crisping and cooking.
5. Step 5: While the chicken bakes, prepare the apricot sauce by mixing the apricot preserves and Dijon mustard in a small bowl. Chill in the refrigerator until ready to serve.

Tips & Variations

• For extra crunch, toast the coconut flakes lightly before coating the chicken.
• Substitute chicken thighs for a juicier option; just adjust baking time accordingly.
• Add a pinch of cayenne pepper to the coconut mixture for a spicy kick.
• If apricot preserves are unavailable, try peach or mango preserves for a different fruity twist.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350˚F (175˚C) for 10-15 minutes to maintain crispiness. The apricot sauce can be kept refrigerated in a sealed container for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut flakes instead of sweetened?

Yes, you can use unsweetened coconut flakes if you prefer a less sweet coating. The apricot sauce will add natural sweetness to balance the flavors.

Is it necessary to flip the chicken during baking?

Flipping the chicken halfway through baking helps ensure both sides become evenly crispy and cooked through, resulting in better texture and flavor.

Coconut Chicken with Apricot Sauce Recipe

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This Coconut Chicken with Apricot Sauce recipe features crispy, baked coconut-crusted chicken breasts paired with a tangy apricot and Dijon mustard sauce. It’s a delightful combination of sweet and savory flavors, perfect for a quick yet elegant weeknight dinner.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Chicken and Coating

• 1 egg
• 1 cup sweetened coconut flakes
• 1/2 cup flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless chicken breasts
• 1/2 cup unsalted butter, melted

Apricot Sauce

• 1/4 cup apricot preserves
• 2 tablespoons Dijon mustard

Instructions

1. Preheat the oven: Preheat your oven to 400˚F (204˚C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Prepare the egg wash and coating: In a medium bowl, lightly beat the egg. In a shallow bowl, combine the sweetened coconut flakes, flour, garlic powder, salt, and black pepper.
3. Coat the chicken: Working with one chicken breast at a time, dip it into the beaten egg, allowing excess to drip off, then press it into the coconut mixture to coat thoroughly. Place each coated chicken breast on the prepared baking sheet.
4. Drizzle with butter and bake: Once all chicken breasts are coated and arranged on the baking sheet, evenly drizzle the melted unsalted butter over them. Bake in the preheated oven for 30 to 40 minutes, flipping the chicken once halfway through cooking to ensure even browning and crispiness.
5. Prepare the apricot sauce: While the chicken is baking, combine the apricot preserves and Dijon mustard in a small bowl. Mix well until smooth. Chill the sauce in the refrigerator until ready to serve.
6. Serve: Once the chicken is golden, baked through, and crispy on the outside, remove from the oven. Serve hot with a side of the chilled apricot sauce for dipping or drizzling over the chicken.

Notes

• Ensure chicken breasts are of uniform thickness for even cooking, or pound them slightly if needed.
• Sweetened coconut flakes add sweetness; for less sugar, use unsweetened coconut flakes.
• Flipping the chicken halfway helps achieve an even, crispy crust.
• The apricot sauce can be made ahead and kept refrigerated for up to 2 days.
• Serve with steamed vegetables or rice for a complete meal.

Keywords: Coconut Chicken, Apricot Sauce, Baked Chicken, Sweet and Savory Chicken, Coconut Crusted Chicken