Coconut Almond Crusted Chicken with Couscous

Coconut Almond Chicken with Sweet Pea Cauliflower Couscous

Coconut flakes and almonds come together to make the crusty coating on this delicious chicken. The crunchy and slightly sweet coating encases the chicken and to make it tender and juicy. The secret ingredient is curry powder. Just a little touch of it wakes the flavors right up. I had to sneak this one by my family, who ‘think’ they don’t like curry powder. They never detected it and loved the chicken. Only after telling me for the second or third time how good it was did I let them in on my little secret. Tee-hee.

The couscous is so simple but so good with this chicken. And it’s a cinch to throw together. Sauteed garlic and couscous is tossed with steamed cauliflower and sweet peas with a touch of lemon. Did I tell you the couscous doesn’t even need to be cooked? Just pour boiling water over it and let it set for five to ten minutes to work its magic. It’s tender, fluffy, moist, mild-tasting and versatile. It’s my go-to when I need a quick side dish.

Coconut oil is also used on the chicken and enhances the coconut flavor. The oil gives off the loveliest smell when it bakes and will drive your senses wild while you wait. If you don’t have coconut oil use olive oil. Or buy some! Although more expensive than other oils it’s worth buying, a little goes a long way in adding flavor.

Coconut Almond Chicken with Sweet Pea Cauliflower Couscous

Coconut Almond Chicken
(adapted from Swanson Vitamins)

2/3 cup sliced almonds, crushed
2/3 cup unsweetened coconut flakes
1/8 teaspoon curry powder
pinch of sea or kosher salt
a few cracks of fresh black pepper
4 large skinless chicken breasts or cutlets, at room temperature
1/3 cup coconut oil, plus more for greasing pan.

1. Preheat oven to 425 degrees F. Grease a 9 x 13 baking dish with coconut oil.

2. In a large, shallow bowl mix coconut shreds, chopped almonds, curry, salt and pepper.

3. Rinse chicken and trim off visible fat. Pat dry with paper towels and set aside.
4. Melt coconut oil. Dip chicken in coconut oil, allow excess to drip off, then dredge in coconut/almond mixture, patting the coconut mixture onto the chicken. Place in single layer in baking dish.
5. Drizzle remaining coconut oil and coconut/almond mixture over the top. Bake about 40 minutes for breasts or about 20 minutes for cutlets (internal temp. 160 degrees F).

Sweet Pea Cauliflower Couscous
(by Reeni)

2 cups cauliflower florets
3/4 cup sweet peas
2 cloves garlic, minced
coconut or olive oil for sauteing
3/4 cup whole wheat couscous
1 + 1/2 cup water
1/2 lemon, juiced
Sea salt and fresh pepper to taste

1. Steam the cauliflower and peas to desired tenderness.

2. In a large skillet saute garlic in a teaspoon of oil until fragrant over low heat. Add couscous, cauliflower, peas and water. Remove from heat and put a lid on the pan. Allow to sit for ten minutes.

3. Add lemon and mix well. Salt and pepper to taste.

Printable Recipe

Coconut Almond Chicken with Sweet Pea Cauliflower Couscous

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