Coconut-Crusted Chicken with Ginger, Mango Gastrique

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Locally-pastured chicken breast halves (off-the-bone, skin removed) are marinated overnight in a mixture of mango juice, fresh ginger, sea salt & cracked black pepper, then dredged in coconut flour, dipped in egg wash and breaded with toasted panko.  While the chicken is baking (about 30 minutes at 350 degrees), a gastrique of fresh mango, cultured butter, chicken stock and champagne vinegar is reduced and blended for the accompanying sauce.  The finished plate is dressed with toasted coconut and slivered scallions..

14 thoughts on “Coconut-Crusted Chicken with Ginger, Mango Gastrique

  1. Ok I’m making this, this coming week. Looks fab! I jumped on this wagon about 6 months ago to see what you’re about. I can now tell you if I lived near you we would be friends for certain. Keep up the great work and soon I will share with you, my work. I’m am a foodie and food photographer among other things. However my passion is in the perpetration of and presentation of food.

  2. Ren, I had thought that you were on holiday as you had not posted since the “Pink Slime” and I ranted for days on end but, this recipe is so flavorful will incorporate it for dinner this week…

  3. Ren – Where is the recipe for the mango gastrique? I am going to cook this, but I need ingredient amounts….
    please.

    Thanks!!
    Heather B

    1. Mango Gastrique (adapted from a recipe in The Nibble)

      1 fresh, ripe mango, skinned & cubed
      2 tablespoons cultured butter, cold, divided
      1 shallot, minced
      1 tablespoon raw sugar
      3 tablespoons chicken stock
      3 tablespoons champagne vinegar
      sea salt and freshly-ground black pepper to taste

      Combine half of the butter and all the rest of the ingredients except salt and pepper in a heavy-bottomed sauce pan and bring to a boil over medium-high heat.

      Reduce heat to low and simmer until the mango is very soft, about 10-15 minutes.

      Pour mixture into a food processor (or blender) and purée just until smooth.

      Return mixture to the pan and whisk in the remaining half of the butter. Season to taste with S & P.

  4. So last night I made this but replaced the chicken with a 6 oz Salmon Fillet, served with white wine braised red chard and roasted grapes. It was awesome. Next time the chicken. ;)
    Thanks Ren.

      1. So here I am making this again sub salmon for chicken drenched in all purpose flour and added coconut flake to the toasted panko to pop the coconut flavor. I noticed the title says mango, ginger gastrique but I did not see the ginger in the gastrique recipe. Hmmmmm. An oversite? Either way this is so good it’ being requested! ;)

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