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Coconut Chicken with Spiced Sunflower Seeds Recipe

Ingredients

1 (5 ounce) can coconut milk

2 tablespoons vegetable oil

1 (5 ounce) can sunflower seeds

1 (6 ounce) can chopped pecans

Directions

Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and toss until browned, about 5 minutes. Stir in coconut milk; stir, and bring to a boil. Reduce heat to low; cook, stirring, for 5 minutes. Reduce heat to medium-low; cook, stirring, for 5 minutes, or until thickened. Stir in sunflower seeds and pecans. Reduce heat to low; cook, stirring, for 2 minutes.

Reduce heat to low; brush liberally with reserved coconut milk mixture. Simmer for 10 minutes.

Stir chicken into pan. In a medium bowl, mix pecans with chicken mixture; pour over chicken and sprinkle with coconut milk mixture. Insert tongs or metal spatula in clamsseas and cook, stirring constantly, for 3 to 4 minutes, or until chicken is cooked through.

Bake in preheated oven for 10 minutes. Reduce heat to medium; cook, uncovered, for 5 minutes. Remove lime juice and serve hot. Garnish with an orange slice and whipped topping.