{Recipes}: Coconut Chicken with Apricot Sauce

You must make this immediately! My picture does not do it justice because this was soooooo delish!

I even managed to make the chicken moist-not DRY! Holy miracle worker!

My friend Sarah came over for dinner the other night and she made this yummy and beautifully presented caprese salad.

We both could not stop saying how good the chicken was though. We felt the rice was delish too but might have made it more of a summer feeling dish with a mango or cilantro lime rice instead. By the way this was my first successful ‘real’ rice not the 5 min kind! But go ahead and make this garlic rice pilaf. I dare you. And I dare you to go check out the picture of the original recipe-then you’ll really want to make this.

Coconut Chicken with Apricot Sauce from Pennies on a Platter


  • 1 egg
  • 1 cup sweetened coconut flakes
  • 1/2 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breast
  • 1/2 cup unsalted butter, melted
  • 1/4 cup apricot preserves
  • 2 tablespoons Dijon mustard

Bake at 400 degrees F. Line a baking sheet with foil.

Lightly beat the egg in a medium bowl and set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow dish. Take one chicken breast at a time, dip in the bowl with the egg and then coat with the coconut mixture. Place on the baking sheet. Once all of the chicken is coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes. Flip halfway.

To prepare the apricot sauce, mix the preserves with the Dijon mustard in a small bowl and chill until ready to serve.

Tip: To ensure moist chicken, chicken is done when juices run clear.

Garlic Rice Pilaf adapted from Pennies on a Platter


  • 2 tablespoons butter
  • 3-5 cloves garlic, minced
  • 1 cup long grain rice
  • 2 1/2 cups chicken broth, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Squeeze lemon juice

Bake at 375 degrees F.

Melt butter in a large pot over medium heat. Saute the garlic and rice for about 3 minutes, until golden brown. Stir in one cup of chicken broth, salt and pepper. Bring to a boil.

Once boiling turn down the heat a tad and cover for about 10 minutes until most of the broth is gone. Stir in the remaining chicken broth and cover for about 15 minutes. Stir in a splash of lemon and cover for about 5 minutes.

Tip: Original recipe takes longer, but is done in the oven hence why I started it before the chicken and left it in a pot instead.



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