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Coconut peanut chicken
Makes: 30 servings
Prep: 20 minutes
Deep-fry: 4 to 6 minutes per batch
Crazy about nuts? Substitute macadamias or pecans for the peanuts; add 1/4 teaspoon salt to the flour. And why not try turkey instead of the chicken?
Per serving: 131 calories, 5 g protein, 10 g fat, 7 g carbohydrate, 63 mg sodium, 23 mg cholesterol.
3/4 cup cocktail peanuts
2 cups sweetened flake coconut
1/4 cup all-purpose flour
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
Vegetable oil for frying
3 tablespoons honey
3 tablespoons orange marmalade
1 tbsp soy sauce
1/2 teaspoon prepared mustard
1. Place peanuts in a food processor. Whirl until finely choppped. Combine peanuts with coconut in a medium-size bowl. Place flour in a small bowl. Lightly beat eggs in another small bowl.
2. Dip chicken pieces in flour to coat lightly, shaking off excess, then in eggs and then in peanut-coconut mixture.
3. Pour oil into an electric skillet or a regular large skillet to a depth of 1/2 inch. Set electric skillet at 350 or heat oil in a regular skillet over medium heat until it registers 350 on a deep-fat thermometer.
4. With a slotted spoon, carefully slip chicken into hot oil, 6 pieces at a time. Fry 4 to 6 minutes or until cooked through, turning once; adjust heat as needed to prevent peanut coating from overbrowning. Transferchicken to paper toweling to drain. Keep hot in a warm oven. Repeat with remaining chicken.
5. Prepare dipping sauce. Combine honey, marmalade, soy sauce and mustard in a small bowl.
6. Place chicken on a serving plate. Serve with sauce.
Makes: 6 servings
Prep: 10 minutes
Cook: 15 minutes
Since many Italian and Mexican people call Colorado home, prizewinner Jonathan Elbaum combines popular staples from both cuisines: tomatoes and chipotle chiles.
Per serving: 586 calories, 40 g rotein, 22 g fat, 55 g carbohydrate, 464 mg sodium, 138 mg cholesterol
1 pound fusilli
6 boneless, skinless chicken breast halves (2 pounds total)
1 tablepoon vegetable oil
1 medium onion, diced (about 1 cup)
1 clove garlic, chopped
1/2 teaspon ground cumin
2 canned chipotle chiles, seeded and finely diced
2 medium tomatoes, cored and cut into 1/2-inch cubes (about 2 cups)
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1. Cook fusilli in a large pot of lightly salted boiling water until al dente, firm but tender. Drain, reserving 1/2 cup pasta cooking water.
2. Meanwhile, cut chicken into 2 x 1/2 x 1/2-inch strips. Heat oil in a large skillet over medium-high heat. Add chicken; sauté 5 minutes or until it begins to brown. Add onion; cook 3 minutes. Add garlic and cumin. Reduce heat to medium; cook 1 minute.
3. Add chiles, tomatoes, cream, salt and pepper. Lower heat; simmer 5 minutes. Add cilantro.
4. Add pasta to sauce; toss. Stir in reserved pasta water as needed for a creamier consistency. Serve.