This tasty recipe for Gingered Orange Chicken
Papaya was submitted by Sylvia Harber, Boulder City, NV.
Gingered
Orange Chicken Papaya
- 1 (6-ounce) can frozen
orange concentrate, thawed
2 teaspoons freshly grated gingerroot
1 cup toasted coconut, crumbled
1/2 cup bread crumbs
- 8 chicken thighs, skinless
Papaya Salsa: recipe follows
Fresh mint leaves
- In medium bowl, mix orange
juice and gingerroot.
- 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 375°F (190°C)
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 tablespoon fresh lemon juice and 1/4 teaspoon salt.
Cover and refrigerate until ready to serve.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
