Farm to Fork: Chicken addthis
Farm to Fork: Chicken
Chef Sharon Vaknin serves up roasted chicken with a spicy salsa and honey roasted peanut-crusted chicken with coconut-soy sauce.

Honey Roasted Peanut Crusted Chicken with Coconut-Soy Sauce Recipe
Honey Roasted Peanut Crusted Chicken with Coconut-Soy Sauce Recipe

Ingredients
1 lb chicken breasts or thighs
3/4 cup Panko breadcrumbs
1/2 cup honey roasted peanuts
Parsley
1 cup unsweetened coconut milk
1 egg
Salt, pepper, garlic powder
Oil

For Dipping Sauce
Soy Sauce
Coconut milk
Chili garlic paste
Honey

Directions
Tenderize the chicken thighs with a mallet (or hard, flat surface like the bottom of a bottle) until they’re 1/4″ thick. Cut into small, skewer-­size pieces. In a bowl, whisk coconut milk, egg, and seasonings. Add chicken thigh, cover, and marinate for 1-­4 hours.

Put peanuts in a zip-­loc bag and seal it. Using a mallet, rolling pin, or glass bottle, crush the
peanuts into small pieces. In a shallow dish, combine panko and peanuts. Coat each piece of of
chicken in breadcrumb mixture.

Pan fry chicken in oil. Chicken is done when both sides are golden brown.

Combine dipping sauce ingredients in a sauce pan and bring to a boil, reducing the sauce for twenty minutes or until the mixture is about half in size.

Serve with coconut soy dipping sauce.

 

Butterfly Chicken with Sun-Dried Tomato Salsa Recipe
Butterfly Chicken with Sun-Dried Tomato Salsa

Ingredients
Chicken
Onions
Salt & Pepper
Minced garlic

For Salsa:
Sundried tomatoes in oil
Chili flakes
Pepper
Salt
Dided Tomatoes
Minced garlic
Basil

Directions
1. Butterfly chicken.
2. Pat dry.
3. Salt, pepper, and minced garlic in the chicken cavity.
4. Place sliced onions on baking sheet.
5. Place chicken on onions.
6. Baked 30 minutes at 450 degrees.

Combine salsa ingredients in a bowl.

 

 



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