Coconut has definitely made its mark on the specialty food world. Whether as an ingredient or flavor, it is invading specialty food products, supporting diet choices, and boosting category sales.
To deliver more coconut flavor to your customers, consider this recipe for your prepared foods case. Spiced coconut milk, tamari, Dijon mustard, and cranberries make a tasty glaze for chicken thighs. Although many people prefer the convenience of boned chicken, the meat is often juicier and more flavorful when cooked on the bone. Serve over a bed of greens, like Brussels sprouts leaves, and jasmine rice.
¾ cup canned coconut milk (not lite)
1½ tablespoons tamari sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 teaspoons whole grain mustard
2 teaspoons smooth Dijon mustard
1 teaspoon ground allspice
⅛ to ¼ teaspoon red pepper flakes
4 large bone-in chicken thighs, skin and fat removed (1 ½ to 2 pounds)
⅓ cup dried cranberries, plus additional for garnish
⅓ cup sliced scallions, plus additional slices for garnish
Thin slices of coconut, to garnish
- In a bowl, stir together the coconut milk, tamari sauce, garlic, ginger, whole and smooth mustards, allspice, and pepper flakes.
- Transfer to a large resealable plastic bag along with the chicken, seal, turn to coat evenly, and refrigerate for at least 2 hours or up to 12 hours. Turn once or twice during this time.
- Preheat the oven to 425 degrees. Line a shallow baking pan large enough to hold the thighs without crowding with foil.
- Lift the thighs from the marinade and lay them flesh side down in the pan, reserving any marinade. Bake for 20 minutes. Turn, add any remaining marinade along with the cranberries and scallions, and bake 25 to 30 minutes more, or until an instant-read thermometer reads 165 degrees. Baste the chicken once or twice during this time.
- Remove and let stand for 10 minutes. Garnish with remaining scallions and cranberries, and a few slices of coconut before serving.