Best 3 Orange Coconut Chicken Recipes
**Orange Coconut Chicken: A Delightful Fusion of Tropical Flavors**
Indulge in a culinary journey that combines the vibrant zest of oranges with the creamy richness of coconut in our tantalizing Orange Coconut Chicken recipe. This delectable dish promises an explosion of flavors that will transport your taste buds to a tropical paradise. Marinated in a zesty blend of orange juice, soy sauce, ginger, garlic, and a hint of spice, the chicken is then coated in a luscious coconut batter and pan-fried until golden brown. The result is a symphony of crispy, succulent chicken enveloped in a sweet and tangy glaze that will leave you craving more.
But that's not all! This versatile recipe also includes a collection of equally enticing variations to satisfy every palate. Craving a spicier kick? Try the Spicy Orange Coconut Chicken, where red pepper flakes add an extra layer of heat. For a more savory option, the Coconut Chicken Stir-Fry incorporates a medley of colorful vegetables, creating a harmonious balance of flavors and textures.
And for those with a sweet tooth, the Orange Coconut Chicken with Pineapple invites you to experience a tropical extravaganza. Succulent pineapple chunks and a touch of brown sugar elevate this dish to a delightful symphony of sweet and savory notes.
So, embark on a culinary adventure with our Orange Coconut Chicken recipe and its delightful variations. Whether you prefer a classic combination, a spicy twist, a savory stir-fry, or a sweet and tangy treat, this recipe collection has something for every food enthusiast. Prepare to tantalize your taste buds and create a memorable dining experience that will transport you to a tropical paradise.
MACADAMIA CHICKEN WITH ORANGE-GINGER SAUCE AND COCONUT PILAF
Delicious use of those tasty Macadamia nuts. Takes some prep time, so it is definitely company-worthy. Just add a simple tossed salad and some white wine and dinner is served!
Provided by CaliforniaJan
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper.
- Put 2 tablespoons butter and 2 tablespoons olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
- Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tablespoons each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes.
- Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl.
- Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce.
- *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.
MACADAMIA CHICKEN & ORANGE-GINGER SAUCE & COCONUT
Steps:
- 1. 1 cup all-purpose flour 1 cup coconut milk 1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.) 1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs 4 boned, skinned chicken breast halves (each 6 to 7 oz. salt freshly ground black pepper About 2 tbsp. butter About 2 tbsp. olive oil 1 cup chopped shallots 1 1/2 tablespoons chopped ginger 1 1/2 tablespoons chopped garlic 1 cup reduced-sodium chicken broth 1/2 cup Viognier or other dry white wine 1/2 cup freshly squeezed orange juice* (from about 2 oranges
- 2. 1. Preheat oven to 375°. Put flour and coconut milk in separate wide, shallow bowls. In another bowl, mix nuts and panko. Rinse chicken and pat dry. Sprinkle all over with salt and pepper. 2. Put 2 tbsp. butter and 2 tbsp. olive oil in a large frying pan over medium heat. Dredge chicken in flour, shaking off excess; dip into coconut milk, letting excess drip off; then press into nut mixture to coat on all sides. Reserve coconut milk. Lay chicken in frying pan in a single layer and cook until golden brown on the bottom, 3 to 4 minutes. With a spatula, turn pieces (taking care not to break off nut coating) and brown on the other side, 2 to 3 minutes longer. Transfer chicken to a baking pan and bake until no longer pink in center of thickest part (cut to test), 15 to 20 minutes. 3. Meanwhile, wipe any scorched nuts from pan with a paper towel. If pan is dry, add 1 tbsp. each butter and olive oil, then shallots, ginger, and garlic. Cook over medium heat, stirring often, until beginning to brown, about 5 minutes. Pour in broth, wine, and orange juice. Boil until liquid is reduced by about half, 8 to 10 minutes. 4. Pour mixture into a blender and, holding lid down tightly with a towel, whirl until very smooth. Return sauce to frying pan and add 1/4 cup reserved coconut milk (discard remainder) and salt and pepper to taste; stir over low heat until hot, then pour into a small bowl. 5. Spoon Coconut Pilaf onto plates, top with chicken, and serve with sauce. *Chop the nuts by pulsing briefly in a food processor. Finely shred the peel from the oranges and save it for the pilaf.
ORANGE/ COCONUT CHICKEN
Make and share this Orange/ Coconut Chicken recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 6h15m
Yield 1 dish, 12 serving(s)
Number Of Ingredients 6
Steps:
- Lightly salt chicken and then refrigerate for 30 minutes.
- Drain chicken of any juices that gathered, and combine with other ingredients in slow cooker.
- Cover and cook on low for 6 hours.
- Serve with white rice.
Tips:
- To save time, use store-bought orange and coconut marmalade. Ensure it's of good quality and made with real fruit.
- If you don't have coconut flakes, you can substitute them with desiccated coconut or shredded coconut.
- Don't overcook the chicken. It should be cooked through but still juicy and tender.
- Serve the chicken with your favorite sides, such as rice, noodles, or vegetables.
Conclusion:
Orange coconut chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its sweet and tangy sauce, crispy coconut coating, and tender chicken, this dish is sure to please everyone. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit. So next time you're looking for a new and exciting chicken recipe, give orange coconut chicken a try. You won't be disappointed!
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