Gingered Orange Papaya Chicken
8 chicken thighs, skinless
1 6 ounce can frozen orange juice concentrate, thawed
2 teaspoons freshly grated ginger
1 cup toasted coconut, crumbled
1/2 cup bread crumbs
Papaya Salsa: recipe follows
fresh mint leaves
In medium bowl, mix orange juice and ginger. In separate bowl, mix coconut and bread crumbs. Dip each piece of chicken first in orange juice mixture and then in coconut mixture. Place chicken on baking sheet. Bake in 375F oven for 40 to 45 minutes or until brown and fork can be inserted in chicken with ease. Remove chicken to serving dish, garnish with mint leaves and serve with Papaya Salsa in separate bowl. Makes 4 servings.
Papaya Salsa: In large bowl, mix together 1 ripe papaya, peeled and cubed; 1/2 cup diced red onion, 1 jalapeno pepper, seeded and diced; 1 kiwi, peeled and diced, 2 tablespoons fresh lemon juice and 1/4 teaspoon salt. Cover and refrigerate until ready to serve. Serves 4.
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