Wednesday, July 6, 2011

Coconut-crusted chicken

Coconut and lime together has always been a combo that I love, so when I came across a recipe for coconut-crusted tofu, I figured it wouldn't be too hard to make it better.  Mike really doesn't like tofu too much, especially when it's being used as a meat-substitute, so I decided to do boneless chicken thighs.  You are welcome to do tofu or fish (or maybe even pork?) instead if that's what you like!

Coconut-Lime Batter for Chicken, Fish, or Tofu

1/2 c shredded coconut
1/4 c flour
1 T cornstarch
1 egg
Zest and juice from 1 lime

Mix all the ingredients together through the lime juice.  Add just enough water to make the batter thin enough to dip pieces into.

1 comment:

Arlene Delloro said...

I'm with Mike on the whole tofu thing, but adore chicken thighs. Will try this soon.