Coconut Chicken With Mango Salsa, Cinnamon Butter Sweet Potatoes
The recipe Coconut Chicken With Mango Salsa, Cinnamon Butter Sweet Potatoes could satisfy your Mexican craving in around 1 hour and 45 minutes. This main course has 1040 calories, 33g of protein, and 55g of fat per serving. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pepper, oil, ginger, and a few other things to make it today. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert.
Instructions
1
One hour before you wish to eat:.Wash, then score with a knife, the skins of the sweet potatoes or yams and place in a 350F oven.To save some time, you could microwave them 1/2 way for 8 minutes and then put into a 350F oven for 1/2 hour.In a small dish add the 1/2 butter or margarine to the 1 tsp cinnamon.
Ingredients you will need
Yam
Butter
Cinnamon
Equipment you will use
Microwave
Knife
Oven
2
Mix well and cover and refrigerate.Make the salsa next.Into a glass or ceramic bowl, put the raisins into the rum and let soak for 15 minutes. Slightly warming the rum will allow the raisin to increase absorption.After rehydrating, add to bowl: the mango, 1/2 tsp of the curry paste, the peppers, garlic, green onions, ginger, sugar, vinegar and give it a stir to incorporate. Cover with plastic wrap and refrigerate.This is best when mixed just a few hours before serving but can be made in the morning if kept tightly covered.Making the coconut chicken fingers.Into a plastic resealable baggie or a bowl, put 1/4 oil mixed with 1 1/2 tsp of the curry paste together.
Ingredients you will need
Chicken Tenders
Green Onions
Curry Paste
Coconut
Peppers
Raisins
Vinegar
Garlic
Ginger
Mango
Salsa
Sugar
Wrap
Cooking Oil
Rum
Equipment you will use
Plastic Wrap
Bowl
3
Add salt and pepper to taste.
Ingredients you will need
Salt And Pepper
4
Add the prepped chicken fillets into the bag or bowl and gently massage the marinade into them. Leave for 15 minutes in the refrigerator.
Ingredients you will need
Boneless Skinless Chicken Breast
Marinade
Equipment you will use
Bowl
5
Heat the remaining 1 1/2 cups oil in a heavy bottomed pan set to medium high heat. Too high heat will cause the coconut to burn before the chicken is thoroughly cooked.Using three bowls, put the flour into one with salt and pepper to taste, the eggs slightly beaten into another, and the coconut into another.Take out the chicken. Taking one fillet at a time, dredge into the flour, then the egg, then into the coconut. Shake off excess and set aside on a plate. Do all the fillets in this manner.Gently place the fillets in the hot oil, and watch out for splatters. You will have to keep and eye on them. If they brown too quickly, then the chicken inside won't be cooked before the coconut burns.Cook for 10-15 minutes, turning once.Take out when toasty brown and juices run clear.
Ingredients you will need
Salt And Pepper
Whole Chicken
Coconut
All Purpose Flour
Shake
Egg
Cooking Oil
Equipment you will use
Bowl
Frying Pan
6
Drain on paper towels.Take the potatoes out of the over and either serve whole or halved with the cinnamon butter melting into them.
Ingredients you will need
Cinnamon
Potato
Butter
Equipment you will use
Paper Towels
7
Put the chicken fingers on a platter with a bowl of the Mango salsa.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is EnRoute Winery Les Pommiers Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 62 dollars.