Coconut-Crusted Chicken

I got all this produce and more from Bountiful Baskets. (Check it out.) And as you can see there was a whole coconut. Not wanting to waste it and feeling adventurous, I searched recipes using a whole coconut and found this recipe.

2 large eggs

1 Tablespoon cornstarch

1 teaspoon coconut extract

Coconut meat from 1 small coconut (see recipe link for how to shell a coconut)

2 teaspoons curry powder

2 teaspoons sugar

1/2 cup melted butter

1 cup salted, roasted peanuts, minced

3 1/2 lbs. chicken thighs, skin removed

In a shallow pan, beat eggs, cornstarch, and coconut extract. Cut coconut meat into small chuncks and chop finely in a food processor or with a knife. In another shallow pan, mix coconut, curry powder, sugar, butter, and peanuts.

Dip chicken in egg mixture to coat, then roll in coconut mixture to coat lightly, pressing coconut into chicken. Place chicken, slightly apart and meaty side up, in 2 greased 10- by 15-inch baking pans.

Press remaining coconut mixture on top of chicken pieces to form an even layer. Bake in oven at 375 degrees until chicken is well browned and no longer pink at bone, about 45 minutes.

Cracking the coconut and scraping out the meat was a pretty labor-intensive task, but it was worth it. The chicken was tender and delicious.