2 minute read
Gourmet Bling on a Shoestring ®
Editors Note:
Overnight marinating recommended.
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There will only be a subtle hint of coconut using this recipe; if you want to amplify the coconut essence, then add a generous sprinkle of shredded coconut on top, before drizzling with the oil.
Impossibly Easy Coconut Chicken
Did I mention it also costs just pennies apiece? And is insanely delish? Oh, and falls apart with a fork? Goes with any sides, or as a juicy lettuce-leaf wrap…in keeping with this Issue’s theme, “FLIRTY,” your imagination is the limit
Ingredients
8 skinless, boneless chicken thighs
4-6 small tangerines or 3 juicy oranges
3 cloves garlic, crushed
3 T bsp. soy sauce (I used reduced sodium)
4 T bsp. pure coconut oil
¾ cup shredded coconut (only if you elect to increase the coconut flavor)
1 rounded tsp iodized sea salt (or your preferred)
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Method
servings 4–8
1. In a large bowl or pot, whisk together the soy sauce, garlic and juice from the tangerine (do not discard the rest of the fruit).
2. Roll in the chicken, coating thoroughly with the juice mixture. Add in the squeezed orange peels.
3. Cover, refrigerate for at least 3 hours; ideally overnight – and turn once ½ way – for even marinating.
4. Remove, bring to temp for about an hour.
5. Shake excess marinade from chicken, placing each piece “boneside up” and leveled out onto a cookie sheet, “skin side down.” Once spread out evenly, they can be touching; they’ll shrin k somewhat during cooking. You may need 2 pans.
6. Melt/liquify the coconut oil and drizzle it evenly over all of the chicken. (With or without added coconut.)
7. Sprinkle evenly with salt or salt replacement as a necessar y tenderizing, browning and flavoring agent.
8. With the oven tray two levels down from the broiler, turn on Broil, do not preheat: immediately put in the chicken while the oven is heating up to broil.
9. Set timer for 25 minutes: the first several minutes will be the oven reaching Broil, warming the chicken in the juices
10. DO NOT OPEN THE OVEN.
11. Between the coconut oil and chicken juices, the bottom portion of the meat will be kept very sweet and moist.
12. Spear the thickest piece quickly for doneness: if the juice run s red or pinkish, quickly baste and return to the oven for a few more minutes. There will be carryover cooking once removed.
13. If the juice runs clear, remove immediately.
14. Once removed, carefully turn the beautifully caramelized pieces around a few times to hydrate the “tops.”
15. Serve hot, warm, or cold, in any manners that tickle your fancy.
Editor’s Note:
As a young lady, I was married on a high cliff in Maui, Hawaii. We were lucky enough to soak in the great energy of the people, walk on beaches of every color - even black -, savor the amazing local foods ~ such simple and enticing dishes served with flowers and fish and flair. But what I’m most grateful for is Hawaii’s wordlessly deep pounding of natural beauty, spirituality and something else, for which no one has the vocabulary.
Learn more about this heavenly, Pacific, 137-island archipelago -- the only U.S. state that lies outside of mainland North America – CLICK HERE: