Baked coconut chicken with passion fruit sauce recipe
- Meat and poultry
- Cuts of chicken
- Chicken breast
Take your family on a tropical getaway with this recipe for baked coconut chicken goujons served with a passion fruit, pineapple and banana fruit sauce.
1 person made this
- Chicken goujons
- 1 (400ml) tin coconut milk
- 900g chicken mini fillets
- 120g coconut flour
- 60g ground almonds
- 1 teaspoon coarse sea salt, or to taste
- 1 teaspoon ground ginger
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 225g desiccated coconut
- 3 eggs, beaten
- avocado oil cooking spray
- Passion fruit sauce
- 45g butter
- 2 tablespoons caster sugar
- 1/2 teaspoon coarse sea salt, or to taste
- 2 firm ripe bananas, cut into slices
- 175g thinly sliced fresh pineapple
- 2 tablespoons cornflour
- 4 tablespoons coconut milk
- 1 passion fruit, pulp scooped out
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Preheat the oven to 200 C / Gas 6. Line a shallow roasting tin with baking parchment.
- Pour the tin of coconut milk into a large bowl; add chicken mini fillets and toss to coat.
- Combine coconut flour, ground almonds, salt, ginger, cayenne pepper and turmeric on a large plate or in a shallow dish. Place desiccated coconut and eggs in separate shallow bowls.
- Roll each mini chicken fillet in the flour mixture. Dip in the egg and roll in coconut. Place chicken on the prepared tin; coat with cooking spray.
- Bake in the preheated oven until the largest piece of chicken is cooked through, about 20 to 25 minutes. Finish cooking the chicken under the grill if not golden brown and toasted to your liking, 1 to 2 minutes. Be sure to watch carefully to avoid burning.
- Melt butter in a nonstick pan over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
- Combine cornflour and coconut milk in a small bowl; stir into the pan with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken goujons.
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Spicy Chicken Wings
So you get home from work and you realize you didn’t take anything out of the freezer for dinner, again! UGH! Then you remember that you have Costco chicken wings in the freezer and you just bought a bottle of Da Vine Food’s Lilikoi Chili Pepper Sauce.
You can make this quick and super easy recipe that the whole family will love. Because the wings are baked they are healthier than the ones you get at restaurants that are breaded and fried. Served with some vegetable sticks and a healthy grain like quinoa, you’ve got a healthy dinner.
These chicken wings get nice and crisp because they are cooked on a cookie cooling rack. The heat and air get around the entire wing and they aren’t sitting in their own grease when cooking.
- 8-10 Chicken Wings per person (I buy the Costco ones that are already separated)
- 1 cup Da Vine Foods Lilikoi Chili Pepper Sauce
- ¼ cup Butter
- Pre Heat oven to 500 degrees
- Line Jelly roll pan with Aluminum Foil.
- Place the cookie cooling rack on the pan.
- Use your spray oil to coat the cookie cooling rack (I use olive oil).
- Put the wings on the cookie cooling rack. Leave a little space between them.
- Put them in the pre-heated oven. I have a convection oven so I put them on roast at 500 degrees (adjust accordingly to your oven settings). Roast for 20 minutes.
- While the wings are roasting, put the Lilikoi Chili Pepper Sauce and the butter in a small sauce pan. Heat over medium high heat until the butter melts. Simmer until chicken is done.
- Put the cooked chicken wings into a large mixing bowl. Pour the Lilikoi Chili Pepper Sauce with the butter over the wings and toss using tongs.
- Put wings on a plate and serve with ranch or blue cheese dressing.
- Garnish plate with celery and carrots.
Cookie cooling rack
Jelly roll pan
You can do this with other chicken parts as well. You will have to adjust the cooking time.
January 7, 2017
Home-cooked Jamaican baked barbecue chicken. I made my own barbecue sauce but feel free to use store-bought barbecue sauce. Barbecue sauce for chicken doesn't need butter or oil.
This is simple yard-style cooking, therefore, no fancy garnishing.
10 pieces of chicken parts
1 tsp. chilli powder
1 tsp. black pepper
1 tsp. each of Maggie chicken seasoning and all-purpose
1 tsp. paprika
1 1/2 tsp. salt
Normally, I would remove the chicken skin, but I want them to retain moisture to the chicken. Cut away fats from chicken pieces. Wash in vinegar and water solution, drain.
1. Season chicken with all the ingredients. Marinate for at least 30 minutes
2. I rather bake the chicken before adding the barbecue sauce. Place the chicken pieces in a baking pan line with foil paper. Use piece of foil paper to cover the baking pan. Bake in the oven for 25 minutes.
3. After 35 minutes, Remove the liquid from the pan, and brush the barbecue sauce over the chicken. Return the chicken to the oven and bake for 15 more minutes, basting as often as possible. Remove from oven when done.
Whisk the egg whites with the caster sugar in a clean bowl until the mixture forms stiff peaks.
Add the icing sugar and whisk again until the mixture forms stiff peaks and is smooth and shiny.
Using a 7.5cm/3in cookie cutter, cut out four sponge discs.
Place the sponges onto serving plates and spoon over the passion fruit liqueur.
Top each one with a large scoop of ice cream.
Transfer the meringue mixture into a piping bag and pipe the meringue around the ice cream, covering from top to bottom.
Glaze the meringue with a blow torch, or briefly in a hot oven.
For the passion fruit sauce, place the water and caster sugar into a saucepan and heat until the sugar has melted and the mixture is just simmering.
Add the passion fruit purée and mix well then whisk in the arrowroot and cook until just thickened.
Remove from the heat and stir in the seeds from the halved passion fruit.
To serve, spoon the passion fruit sauce around the edge of each individual baked Alaska.
Chicken Rice Paper Rolls
Also known as &ndash super fresh summery goodness jam packed into portable, little rolls!
These rice paper rolls feature tender, succulent, tropical coconut poached chicken cool, crisp, crunchy veggies juicy, sweet mango and slurpable noodles all snugly rolled up in a soft rice paper wrapper. But, you can&rsquot have a fresh spring roll without some sort of dip! These rolls are served with a creamy, salty, sweet peanut sauce that is to die for delicious!
Essentially, these rolls are bright, light, colorful and addictively good! They&rsquore packed with protein and loaded nutrient-dense, fiber-rich fresh vegetables! If you are looking for a delicious way to eat more vegetables, these handheld beauties are perfect for you!
Fresh Chicken Summer Rolls + Silky Peanut Sauce = all the heart-eye emojis the world has to offer. 😍 times infinity. The end.
What are Vietnamese rice paper rolls?
Rice paper rolls &ndash also known as Gỏi cuốn, fresh spring rolls, summer rolls or salad rolls &ndash are a Vietnamese dish made from crunchy vegetables, fresh herbs, cold proteins and thin noodles rolled in rice paper wrappers. These translucent, cigar-shaped rolls are comparable to an uncooked (not fried) version of egg rolls.
Summer rolls are traditionally filled with proteins such as shrimp, pork or chicken however, they are very adaptable and can be stuffed with anything, from bacon and salmon to tofu and tempeh!
What are rice paper wrappers?
Rice papers are super thin, edible, transparent sheets made with white rice flour, tapioca flour, salt and water. The wrappers are very brittle straight out of the package, and must be soaked briefly in warm water to become pliable.
Where to buy wrappers?
Rice papers are typically sold dried in crisp, circular sheets that are stacked together and wrapped in cellophane. You can find them in the international food aisle of most major grocery stores, or at a Vietnamese food market. If you can&rsquot find them at the store, they can easily be found online.
What&rsquos in rice paper rolls?
The filling for fresh spring rolls typically includes four elements: the vegetables, the cold protein, the noodles and the fresh greens. Below are the ingredients I typically use. However, these rolls are totally customizable! I encourage you to get creative and use whatever ingredients you love &ndash just make sure they are fresh for the best taste!
- Vegetables: Thinly sliced cucumber and shredded carrot
- Cold Protein: Coconut poached chicken
- Noodles: Rice vermicelli noodles
- Greens: Fresh cilantro and mint
- Extras: Thinly sliced mango and red pepper flakes
Not a fan of one of the ingredients listed above? No problem! Below are all delicious ingredients you can substitute. Experiment with different flavor combinations and add what you love to your rolls!
- Vegetables: Avocado, alfalfa sprouts, bell peppers, radishes, edamame beans, beetroot or sugar snap peas. Tip: Make sure you thinly slice (julienne) any long vegetables first!
- Greens: Butter lettuce, watercress, cabbage or spring greens
- Herbs: Thai basil, chives or scallions
- Cold Protein:Small poached shrimp, cooked salmon, flaked tuna, sliced steak, thinly sliced tofu or cooked bacon
- Grains: Thai sticky rice, quinoa, or brown rice.
- Fruit: Strawberries, pineapple, kiwi or passionfruit
How to make chicken rice paper rolls?
In case you have ever been intimidating by making summer rolls at home, don&rsquot worry! Fresh spring rolls aren&rsquot difficult make! However, there are a few simple tricks to making the process a smooth one &ndash prep all your ingredients first and work quickly!
- Poach chicken: Cook the chicken in a mixture of coconut milk, fish sauce and lime juice. Poaching keeps the chicken incredibly tender while gently infusing flavor. You can poach and shred the chicken in advance! Store it in an airtight container in the refrigerator for up to three days.
- Prep the vegetables and dipping sauce: Wash and slice the vegetables and mango. Blend together the creamy peanut sauce.
- Prep the rice paper: Soften one sheet of rice paper wrapper at a time in room temperature water. When the paper begins to loosen and become soft, remove it from the water. Transfer the wrapper to a damp, clean surface.
- Assemble and roll: Arrange the chicken, vegetables, mango, herbs and noodles in the center of the wrapper. Fold the two sides over the top to secure the filling, then carefully and tightly roll up each fresh spring roll until the seam is sealed. (See below for detailed instructions on wrapping rice paper rolls.)
How to wrap fresh spring rolls?
In case you feel overwhelmed by using and wrapping rice paper, don&rsquot be! Wrapping summer rolls is very similar to wrapping a burrito! And, remember &ndash practice makes perfect! The more rolls you make, the easier it gets!
- Dip rice paper into water: Fill a wide shallow bowl with room temperature water. Working with one sheet of rice paper at a time, horizontally slide the sheet into the water. Gently press down to submerge it until the paper begins to loosen up and become soft, about 3-5 seconds. Keep in mind, you only need to moderately wet both sides of the paper. Do not allow the paper to sit in the water too long or it will get too soft and sticky.
- Place softened paper on work surface: After dipping, carefully remove the moistened rice paper and gently shake it to drain excess water. Transfer the rice paper to a flat, clean work surface, such as a plastic cutting board, inverted baking sheet or dish towel. Try to avoid any textured surfaces or wood cutting boards.
- Let the softened paper sit: Allow the moistened rice paper to sit for a minute or two. This time allows the paper to soften and become usable. The rice paper is ready for filling, wrapping and rolling when it&rsquos pliable and slightly sticky &ndash it should feel similar to a sticky-note.
- Add ingredients to bottom third: Center the filling ingredients in the middle of the bottom third of the wrapper.
- Fold up bottom edge: Bring the lower edge of the wrapper up and over the filling.
- Fold in the sides: Think of the two sides as flaps, and fold them in.
- Roll: Firmly roll the entire thing up, using your fingers to keep the filling tightly pushed towards the middle of the roll.
- Serve: Cut each roll in half. Serve rolls right away with dipping sauce and lime wedges.
- Storage: Lightly cover the rolls with a damp towel and refrigerate up to two hours. Cut the rolls in half, serve with sauce and enjoy!
Simple tips for wrapping summer rolls:
- Prep all your ingredients: Once dampened, rice paper is delicate so preparation is crucial! Before you start rolling, prepare all your ingredients! Thinly cut all your vegetables and fruit. Remove any firm spines from lettuce. Tear off the stems from fresh herbs. Cook and cool the noodles and chicken. When prepping everything, keep in mind that thin and long ingredients are easier to work with as they conform to the shape of the roll.
- Use lettuce to wrap the filling: If you are worried about your rolls falling apart, use lettuce! Wrap the sliced vegetables, noodles and herbs in a piece of soft lettuce before wrapping it in rice paper. The lettuce will hold the filling together, making it easier to roll. I like to keep the protein &ndash chicken, shrimp, etcetera &ndash on the outside of the lettuce so you can see it through the transparent wrapper. Place your protein on the dampened rice paper first, and then add the lettuce buddle on top. Proceed to fold and roll as directed.
- Don&rsquot overstuff: Do not add too many ingredients to your rolls! Overstuffing will lead to tearing and bursting! Keep at least 1-inch of space around the circumference of the wrapper to allow for folding.
- Work quickly: Once re-hydrated, rice wrappers become soft and sticky, so try to work as quickly as you can.
- Rice paper is forgiving: If you overstuff your rolls and the paper tears, don&rsquot worry &ndash simply overlap the two torn edges to seal and continue rolling! If you think your filling is too heavy for delicate single sheet of rice paper, use two papers stacked together.
- Cover rolls: Once assembled and rolled, cover filled summer rolls with a damp towel to prevent them from drying out.
Why are my rolls so sticky?
Once dampened, rice paper wrappers are sticky! The easiest way to prevent them from sticking to your work surface (and sticking to themselves or your hands) is to keep the surface wet. Use a damp cloth to wet your cutting board, or lightly run the board under water. If you are still having a tough time, try working on a damp towel instead of a cutting board &ndash this makes rolling easier and prevents sticking!
Are your rolls still too sticky?! Make sure you use room temperature water to soak the rice paper wrappers! Hot or warm water hydrates the papers faster which can cause the papers to turn very sticky!
Can you make rolls in advance?
Fresh spring rolls are best when served immediately. However, they can be made up to a day in advance if necessary.
The best way to make rolls in advance is to simply prepare all of the ingredients &ndash cook the chicken (or other protein), slice the vegetables, cook the noodles and mix the dipping sauce &ndash and store everything in the refrigerator until you are ready to wrap, roll and eat. The actual wrapping process doesn&rsquot take very long and freshly prepared summer rolls taste best.
However, you can assemble and roll them up to 1 day in advance. To prepare rolls a few hours in advance, lightly cover them with a damp paper towel and store in the refrigerator. If you have multiple rolls, be careful to keep the rolls away from each other as they tend to stick to each other. To make rolls one day in advance, wrap individual spring rolls tightly in plastic wrap and store them in an airtight container to prevent them from drying out. Allow the rolls to sit at room temperature for 20 minutes before enjoying.
What dipping sauce for summer rolls?
Vietnamese salad rolls are traditionally served with nước chấm sauce. However, I personally prefer a creamy peanut sauce for dipping summer rolls! This rich peanut sauce recipe is the perfect blend of salty, sweet and savory! It&rsquos bursting with enticing, aromatic flavors such as pungent garlic, fresh lime juice, sticky honey, sweet rice vinegar and umami-rich soy sauce. Trust me, the peanut dipping sauce is so delicious you will want to drink it up!!
What to serve with summer rolls?
Fresh spring rolls can be served as a delicious party appetizer, light lunch or an easy, quick-fix dinner! Don&rsquot feel limited to plain white rice and simple steamed vegetables to round out your meal! Below are a few delicious dishes to transform your fresh rolls into a full blown meal!
Best dishes to serve with chicken rice paper rolls:
- Appetizers: Steamed dumplings, potstickers, edamame, Asian chicken wings
- Soup: Pho (Vietnamese noodle soup), wonton soup, miso soup, hot and sour soup or egg drop soup
- Salad: Green salad with ginger dressing, kimchi salad, seaweed salad or cucumber salad
- Sandwiches: Bánh mì, pork burgers or grilled chicken sandwiches
- Vegetables:Asian brussels sprouts, stir-fried cabbage, steamed vegetables, Sichuan green beans or Asian slaw
- Sides:Coconut rice, sesame noodles, vegetable lo mein or fried rice
- Sushi or Nigiri: Your favorite sushi rolls, nigiri or sashimi
- Entree:Hoisin beef stir-fry, Thai basil chicken, pad thai, salt and pepper shrimp or Mongolian beef
Fresh, fabulous and healthy to boot, these Chicken Rice Paper Summer Rolls are how you need to ROLL this summer. 😉
Until next week friends, cheers &ndash to portable summer eats.
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Surinam Cherry Recipes
Several people have been looking for a recipe for Surinam Cherry Jelly. Dottie Kellogg was kind enough to send me a recipe, so I can share it with the rest of you who have trees loaded with Surinam cherries. (Pitanga cherries). Also, from Lawrie Gordon, a recipe for Surinam Cherry Preserves.
Surinam Cherry Jelly
Wash cherries. Remove stems and blossom ends. Place cherries in a saucepan. Add water until it can be seen through the top layer of cherries. The fruit must not float in water. Cover the pan and simmer until cherries are soft (25 or 30 minutes).
Strain the juice through a flannel or heavy muslin jelly bag. Measure the juice, and place it in a deep kettle that will allow for the boiling up of the liquid. Cook no more than 4 cups of juice at a time. Boil juice rapidly for 5 minutes. Skim, if necessary.
Add ½ cup sugar to each cup of juice. Stir until sugar is dissolved. Continue to boil the juice rapidly, without stirring it, until it has reached the "sheeting stage" or 220° to 222°. Pour the jelly into hot sterilized glasses and seal immediately.
Recipe by Mrs. Clifford Ulmer in "The Gasparilla Cookbook"
Surinam Cherry Preserves
- 6 cups Surinam cherries, flower picked off and seeded
- 2-3 cups sugar
- 1/4 cup lemon juice
- Cook slowly over low heat till soft, stirring occasionally.
- Mash with potato masher or in ricer or even in the food processor for a short time.
- Adjust sweetness as needed. The consistency will depend on length of simmering and how much one smashes things up.
Thanks to Lawrie Gordon for sending this recipe.
Chicken with Passion Fruit Sauce over Dried Fruit and Nuts Orzo
This dish tasted great and was easy to make! I love to combine meats with fruit as that combo makes for a delicious dish, which is why I created this Chicken with Passion Fruit Sauce. As you may know from reading my blog, passion fruit is a popular fruit in Colombia and I usually have bags of frozen pulp in my freezer to make juice. But, since this sauce was so delicious, I will be using the pulp to make sauces more often. Remember, it is important that you make the orzo with the dried fruit because together, they make the perfect marriage.
Last night I had a dream that I thought I should share with my blogger friends. The Food Network called me and told me that I won a prize and that I could spend a whole day with one of their celebrity chefs. They asked me which chef would be my choice. It took me a while to answer because I am a fan of all the chefs, but at the end, I chose Bobby Flay. Then they asked me why and I said, because he is a great chef and I love the flavors he uses in his food. Then I woke up, so that was the end of the dream. So, my question for you is, if you could choose a celebrity chef to spend the day with, which chef would you choose and why?
4 skinless, boneless chicken breasts
Salt and pepper
¼ teaspoon cumin
¼ cup olive oil
¼ teaspoon onion powder
¼ teaspoon garlic powder
Passion Fruit Sauce:
1 ½ cups passion fruit puree
1/3 cup sugar
1 cup heavy cream
1 pound orzo pasta
1/2 cup dried cherries
1/2 cup dried cranberries
½ cup pine nuts
¼ cup walnuts
¼ cup almonds
¼ cup raisins
¼ cup fresh chives, chopped
¼ cup olive oil
Salt and pepper
INGREDIENTS FOR HEALTHY RANCH DIPPING SAUCE:
- Greek Yogurt or sour cream
- low far milk or almond milk
- garlic powder
- onion powder
- apple cider vinegar
- dried parsley
- fresh dill
HOW TO MAKE HEALTHY RANCH DRESSING RECIPE
Into a medium sized bowl, add all ingredients and mix until combined. Place into the refrigerator until ready to serve.
HOW TO BAKE CHICKEN TENDERS
Caulipower’s Chicken Tenders are located in the freezer aisle.
You bake the chicken tenders frozen at 425 degrees for 15 to 16 minutes on a cookie sheet sprayed with non stick spray.
In addition to the Spicy(ish) ones, they also have Caulipower Original Chicken Tenders.
INGREDIENTS FOR PASSION FRUIT AND COCONUT CAKE
Passion Fruit Coconut Loaf Cake
- Cake flour
- Baking powder
- Baking soda
- White sugar
- Fresh lemon juice
- Fesh passion fruit puree
- lemon, zested
- plain yogurt
- Full fat coconut milk
HOW TO MAKE PASSION FRUIT AND COCONUT CAKE
Preheat oven to 350 degrees. Grease loaf pan thoroughly with cooking spray.
In a medium bowl, whisk together dry ingredients cake flour, baking powder, baking soda, salt and set aside.
In another medium bowl, whisk together wet ingredients sugar, lemon juice, passion fruit puree, yogurt, eggs, coconut milk and zest.
Make a well in the center of the dry ingredients then gently pour wet ingredients into the center and whisk to combine.
Bake for 30 minutes, cover with aluminum foil and bake an additional 5 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
While the cakes are cooling, whisk together passion fruit puree, powdered sugar and lemon juice.
When cakes are cool, drizzle glaze over the top.
SUBSTITUTE COCONUT MILK IN LOAF CAKE?
If you don’t prefer or cannot have coconut milk, free free to use regular milk, soy milk, almond milk, evaporated milk or olive oil.
HOW TO STORE PASSION FRUIT LOAF CAKE
You should store loaf cake whole and slice per serving. Wrap tightly and to keep it fresher, store in the refrigerator.
HOW LONG DOES LOAF CAKE LAST?
Passion Fruit loaf cake will last for 2-3 days at room temperature
Passion Fruit loaf cake can last up to 1 week stored in the refrigerator.
HOW TO FREEZE PASSION FRUIT COCONUT CAKE?
The best way to freeze passion fruit coconut loaf cake is to tightly wrap in plastic wrap and place into a freezer zip top bag. You want to make sure you can get out as much air as possible.
Passion Fruit Coconut Loaf Cake will last for 2-3 months when stored in the freezer.
To thaw, leave at room temperature and slice per serving.
TIPS FOR MAKING PASSION FRUIT COCONUT LOAF CAKE:
If you aren’t a fan of seeds, although they make a beautiful presentation, you can extract the juice by placing the flesh into a fine mesh sieve and pressing the juice away from the seeds.
My loaf cake started to turn slightly golden brown after about 25-30 minutes. Therefore, I placed a piece of aluminum foil on top, for the last 5 minutes, to prevent and more browning.
To get more juice out of your lemon, pop it into the microwave for 10 seconds. Then gently roll against the counter, slice and juice with a citrus reamer.
A note on the coconut cream
Instead of going straight for the more expensive cans of pure coconut cream, cans of coconut milk almost always include a fair amount of coconut cream already. When buying coconut milk, shake the cans by your ear. You want the ones where you hear and feel the *least* movement. That means that the cream ratio in that particular can is high. At home, place the cans you want to use the next day in the fridge overnight, this will also help the cream form.