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Coconut Chicken with Apricot Sauce Being from the Eastern Shore of Maryland (home of Perdue chicken, and Perdue stadium and Perdue School of Business, and many other building named in honor of the lucrative poultry business), chicken is a staple of my diet. Jason joked something to the factor of me trying to "turn (him) into a chicken" when we first got together because it was all I cooked. However, since Banquet frozen chicken was a staple of his diet, I overlooked his lack of love for my feathered friends.

I am also a big fan of coconut (preferably in tall drink glasses sporting little umbrellas). The only recipe that I use coconut regularly for involves Christmas cookies. Thus, when I saw this recipe for chicken + coconut, I was rather anxious to give it a try.


Coconut Chicken and Apricot Sauce

Avoid the temptation to sprinkle extra coconut on top of the dish before baking. I did this and those extra coconut flakes simply burned. I do wish it had more of a coconut coating though, so I will work on a method to accomplish that next time I make this dish.

I was also iffy on the sauce. It tasted very "mustardy" to me. So, I would strongly suggest adding half the recipe amount and taste-testing before stirring in more. I think I would prefer more of a Pina Colada sauce like what restaurants typically serve with coconut shrimp... maybe using the Yoplait pina colada yogurt, which is yum.

Recipe Source: Pennies on a Platter
Posted by Shellie McHenry at 10:31 AM Welcome to my chaotic life! Cheaper than therapy. What we're kvetching about... Subscribe: pockets of happiness Friends Dropping In