Baked Coconut Chicken
By Yankee Magazine|Apr 01 2007|
From: Eat Fat, Lose Fat
Yield
6 Servings
Ingredients
1 cup sourdough bread crumbs
1 Tbsp curry powder
1 tsp sea salt
1 cup desiccated coconut
1/2 cup fresh orange juice
1 egg
6 chicken thighs
1/4 cup butter
1/4 cup coconut oil
Instructions
Preheat oven to 350F.
Mix together breadcrumbs, curry powder, salt, and coconut on a large plate. Pour orange juice into a small bowl and beat egg in another small bowl. Dip chicken thighs in orange juice, then in beaten egg, and then in breadcrumb mixture. Place prepared thighs in a buttered Pyrex pan just large enough to hold them. Melt butter and coconut oil together in a small saucepan over medium heat and pour over chicken. Bake for at least 1 hour, or until chicken is cooked through and nicely browned.
