Crispy Coconut Chicken

Crispy Coconut Chicken


  • 2/3 cup crushed multigrain crackers (about 8)
  • 1/3 cup flaked coconut
  • 1 9 ounce jar mango chutney
  • 3 tablespoons lime juice
  • 1 teaspoon curry powder
  • 8 chicken drumsticks, skin removed
  • 2 cups frozen peas, thawed
  • 1 cup cooked brown rice

Make It

1. Heat oven to 375 degrees F. Place crackers in a large zip-top plastic bag and crush with a rolling pin. Add coconut to the bag and shake. In a small bowl, stir together the chutney, lime juice, and curry powder. Remove 1/4 cup of chutney mixture and set aside. Dip the chicken drumsticks, one piece at a time, in the remaining chutney mixture, then place drumsticks inside the bag. Shake to coat.

2. Bake drumsticks on a foil-lined shallow baking pan for 40 minutes, or until they're done. Cover chicken loosely with aluminum foil for the last 10 minutes of cooking to prevent overbrowning.

3. In a bowl, toss peas with reserved chutney mixture. Microwave on HIGH for 1 to 2 minutes, or until heated through. Combine peas and rice and serve with the chicken drumsticks.

Nutrition Facts

Amount Per Serving: cal. (kcal): 589, Fat, total (g): 14, carb. (g): 62, fiber (g): 5, pro. (g): 48, Percent Daily Values are based on a 2,000 calorie diet.