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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Course: entree / Difficulty: Easy / Number of Servings: 0 |
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Recipes with Coconut Cumin Chicken Shish Kabobs |
Directions: 1) Cut chicken breasts into large bite-size pieces and place in shallow baking dish. Pour coconut milk over the chicken and marinate overnight.
2) Spray large baking sheet with Pam. In a large mixing bowl, pour in shredded coconut, sprinkle on cumin and mix thoroughly. Spread on baking sheet and toast in pre-heated oven at 350 degrees for 12 minutes. Toast lightly.
3) Dredge chicken bites in egg whites; roll in toasted coconut and skewer onto sticks. Place on Pam sprayed baking sheet. Bake at 350 degrees till toasty (about 12 minutes).
Serve with Lime Mayonnaise (see miscellaneous).
Ingredients:
6 - 8 beaten egg whites
1/6 Ounce(s) cumin
1 shredded coconut
1 Quart(s) coconut milk
4 Pound(s) large chicken breast |
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Lime Mayonnaise
1 lime
1/4 Quart(s) mayonnaise
1/2 honeydew maple flavoring |
Directions:
1) Place mayonnaise in bowl and add the juice of one lime, being careful to remove seeds.
2) Slice off the bottom of a honeydew, then zigzag cut around the circumference. Scoop out seeds. Take half of the honeydew and place in center of a large round glass platter.
3) Fill honeydew with lime mayonnaise, garnish with a lime twist, and then sprinkle with cumin.
4) Arrange baked shish kabobs around the honeydew and serve immediately.
Serve with Coconut Cumin Chicken Shish Kabobs.
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