Coconut-Crusted Chicken with Ginger, Mango Gastrique


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..

0 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….

    Heather B

    • 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.

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