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Maya

Coconut Chicken with Apricot Sauce is a must-try delight!

Coconut Chicken with Apricot Sauce is a must-try delight that combines crispy coconut-coated chicken with a sweet and tangy apricot sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1 cup unsweetened shredded coconut
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup apricot preserves
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon vegetable oil
  • Fresh cilantro for garnish optional

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a shallow bowl, combine the flour, salt, pepper, garlic powder, and onion powder. In another bowl, beat the eggs. In a third bowl, place the shredded coconut.
  3. Dip each chicken breast first into the flour mixture, then into the beaten eggs, and finally coat it with shredded coconut. Make sure each piece is well coated.
  4. Place the coated chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coconut is golden brown.
  5. While the chicken is baking, prepare the apricot sauce. In a small saucepan over medium heat, combine the apricot preserves, soy sauce, apple cider vinegar, and Dijon mustard. Stir until the mixture is smooth and heated through, about 5 minutes.
  6. Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken drizzled with the apricot sauce and garnish with fresh cilantro if desired.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 17gCholesterol: 120mgSodium: 600mgFiber: 1gSugar: 20g

Notes

  • For a spicier kick, add a teaspoon of red pepper flakes to the apricot sauce.
  • Substitute the apricot preserves with peach or mango preserves for a different flavor profile.

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