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|Michael in Phoenix||
Rec: Sabu's Spicy Coconut Chicken Skewers. Made this as an appetizer...
Joined: Dec 9, 2005
Posted to Thread #2739 at 3:06 pm on Jul 24, 2006
...over the weekend. I made it as written, but used smaller bamboo skewers and left the chicken in smallish bite size chunks. I soaked the skewers for an hour in water and cooked the meat on the skewers. I also doubled the recipe and used an equal amount of shrimp (21-28 per pound). This was very tasty, if a little sweet. My family and friends inhaled them though. Next time I may use a lightly sweetend coconut, or possibly some unsweetened.
Where the recipe says to save some of the marinade to dip the skewers in before rolling in the toasted coconut, I saved about a cup and a quarter from the double batch and I had enough to coat the skewers. I warmed it in the microwave before dipping the skewers.
"Sabu the Coconut Boy" provided this recipe, along with some tips at the bottom for cooking large batches.
Sabu's Spicy Coconut Chicken Skewers
1/2 cup apricot jam
1/4 cup Dijon mustard
1/2 cup canned coconut milk
1/4 cup fresh orange juice
2 tablespoons curry powder
1/4 heaping teaspoon cayenne pepper
4 boneless, skinless chicken breasts
1 cup shredded sweetened coconut
Combine all ingredients, except chicken and coconut (and skewers of course), in a saucepan and heat while stirring until boiling. Reduce heat to medium/low and allow marinade to reduce somewhat, (about 15 minutes), stirring occasionally. Put chicken breasts in a pan and pour most of the marinade on top, saving a small portion in a container for later. Make sure both sides of the breasts are coated with the marinade and let pan sit in a refrigerator at least 2 hours (I leave mine overnight).
Toast the coconut on a baking sheet or shallow pan in a 350-degree oven, turning the coconut with a spatula periodically so that it is a light brown. (dark brown works too, so don't worry if it's overdone).
Grill chicken breasts until done but tender, brushing with the marinade in the pan. Slice breasts in thirds lengthwise. Skewer each strip on a wooden skewer and brush with the reserved marinade you had set-aside at the beginning. Roll in toasted coconut and serve on Ti Leaf. Makes 12 skewers.
You don't have to increase the marinade proportionately for larger quantities. For today's batch of 50 chicken breasts, I multiplied the above recipe by eight. I also used two 10 oz bags of shredded coconut.
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Other messages in this thread:
- 2739. Rec: Sabu's Spicy Coconut Chicken Skewers. Made this as an appetizer... - Michael in Phoenix - 3:06pm on 07/24/06 (2)
- Thanks for posting this recipe! A local restaurant serves this with a raspberry/dijon dipping sauce - barb_b - 4:32pm on 07/24/06
- And a Mai-Tai variation to drink with it: REC: The Hula Cop, from the same website. - Michael in Phoenix - 4:46pm on 07/24/06