Gingered Orange Papaya Chicken
8 chicken thighs, skinless 1 can (6 ounces) frozen orange
juice concentrate, thawed 2 teaspoons freshly grated ginger
1 cup toasted coconut, crumbled
1/2 cup breadcrumbs Papaya Salsa: recipe follows Fresh
mint leaves
In medium bowl, mix orange juice and ginger. In separate
bowl, mix coconut and breadcrumbs. Dip each piece of
chicken first in orange juice mixture and then in coconut
mixture. Place chicken on baking sheet. Bake in 375 F oven
for 40 to 45 minutes or until brown and fork can be
inserted in chicken with ease. Remove chicken to serving
dish, garnish with mint leaves and serve with Papaya Salsa
in separate bowl.
Makes 4 servings.
Papaya Salsa: In large bowl, mix together 1 ripe papaya,
peeled and cubed;
2/2 cup diced red onion, 1 jalapeno pepper, seeded and
diced; 1 kiwi, peeled and diced, 2 tablespoons fresh lemon
juice and 1/4 teaspoon salt. Cover and refrigerate until
ready to serve.
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