Description
Coconut Chicken with Apricot Sauce combines crispy, golden-breaded chicken breasts coated in a crunchy coconut and breadcrumb mixture with a sweet and tangy apricot sauce. This tropical-inspired dish offers a delightful blend of textures and flavors, perfect for a flavorful weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1 cup shredded coconut (unsweetened)
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup flour (for dredging)
Apricot Sauce
- 1/2 cup apricot preserves (or apricot jam)
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1/4 teaspoon ground ginger (optional, for added flavor)
- 1 teaspoon olive oil
Instructions
- Prepare for Baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking and help achieve a crisp crust.
- Coat the Chicken: Dredge each chicken breast in flour to create a base layer, then dip into beaten eggs to help the coating stick. Finally, coat each breast in a mixture of shredded coconut, panko breadcrumbs, garlic powder, salt, and black pepper, pressing lightly to ensure the coating adheres evenly.
- Bake the Chicken: Arrange the coated chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the chicken is cooked through. For an extra crispy finish, optionally broil the chicken for 2-3 minutes at the end.
- Make the Apricot Sauce: While the chicken bakes, heat olive oil in a small pan over medium heat. Add apricot preserves, Dijon mustard, soy sauce, rice vinegar, and ground ginger. Simmer for about 5 minutes, stirring frequently until the sauce thickens and flavors meld together.
- Serve: Spoon the warm apricot sauce generously over the baked coconut chicken. Garnish with fresh parsley or cilantro if desired. Serve alongside rice or a fresh salad for a complete meal.
Notes
- Use unsweetened shredded coconut to avoid an overly sweet crust.
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- Broiling at the end enhances crispiness but watch carefully to prevent burning.
- The ground ginger in the sauce is optional but adds a subtle warm spice note.
- Leftover sauce can be refrigerated and used as a glaze or dip within 3 days.
- Pair this dish with jasmine or basmati rice for a complementary tropical flair.
