1 (6-ounce) can frozen orange concentrate, thawed
2 teaspoons freshly grated ginger
1 cup toasted coconut, crumbled
1/2 cup breadcrumbs
8 skinless chicken thighs
Papaya Salsa:
1 ripe papaya, peeled, diced
1/2 cup diced red onion
1 jalapeno pepper, seeded, diced
1 kiwi, peeled, diced
2 tablespoon fresh lemon juice
1/4 teaspoon salt
Fresh mint leaves for garnish, optional


1. Prepare Chicken: Preheat oven to 375 degrees F. In medium bowl, mix together orange juice and ginger. In small bowl, mix together 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 oven until brown and fork can be inserted in chicken with ease, about 40 to 45 minutes.
2. Meanwhile, prepare Papaya Salsa: In large bowl, mix together papaya, red onion, jalapeno, kiwi, lemon juice and salt. Cover and refrigerate until ready to serve.
3. Remove chicken to serving dish, garnish, if desired, with mint leaves and serve with Papaya Salsa in separate bowl.
In order to save time on the day of preparation, the Papaya Salsa in the following dish can be prepared a day or two ahead. The papaya salsa can also accompany other meats, such as pork and is delicious served with tortilla chips.
Gingered Orange Papaya Ch
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