Spicy Oven Baked Coconut Crusted Chicken over Pasta
I. hate. technology. and I’m 100 percent positive it hates me. Sometimes I can’t wrap my head around how I even managed to start this blog, and, to this day, and every day that it has been alive, I am one step closer to a having a heart attack. No joke. Computers give me hemorrhoids. In fact, prep-h should probably market with that in mind. Hard drives becoming a hard pain in your rear?” Have no fear. Preparation H is here.
But not really. Because I’m a lady and that doesn’t happen to us and that is like really super un-lady like. We ladies also fart Mozart & burp Bach. Because we fancy, huh.
And speaking of fancy. This copper pot has a serious dose of fancy. AND AND AND I’m starting a giveaway, as in, one of you get to take home this Martellata Hammered Copper Pastaiola Pot by Lagostina. ALL you have to do is follow me on instagram and LagostinaUSA, and then tag two people who you think could be interested in the giveaway as well! You can also subscribe for my updates, which will enter your name twice into the giveaway <333333. The giveaway will run for ten days and is open to US residents only (will work on an international giveaway one of these days)! I’ll announce the winner on 10/17 for National Pasta Day!
Also, thanks to all of you for being super awesome and preventing me from giving this mac book a round house kick to the screen. You guys are great.
And since you are so amazing, I decided to share the recipe for my Spicy Oven Baked Coconut Crusted Chicken, served over spinach & pasta. Mmmmm yeah.
You may use chicken tenders, just check your chicken for doneness starting around 15-20 minutes.
Unsweetened coconut here is important for reaching the flavor of this particular dish.
You can lessen the cayenne pepper if you can’t handle the heat 😉 Or if you’re serving to small children I would definitely make some without the pepper.
I also prefer to spray on my olive oil vs drizzle as it lightens the load and makes for more even browning/crispness. But isn’t necessary, so don’t fret.
I love to serve this chicken over pasta, and for this particular recipe I used Casarecce noodles because they my favorite. Also I had them sitting in the pantry calling my name 🙂
1 can coconut milk (doesn't matter what fat content you use)
1 tbsp marjoram
1 tbsp garam masala
1 tbsp salt
1 tbsp marjoram
1 tsp cayenne pepper
1 tsp kosher salt
6 garlic cloves (about 3 tbsp) minced
1 cup unsweetened coconut flakes, rough chopped (or shredded unsweetened)
1 cup plain panko crumbs
For the Pasta:
1 lb any type of pasta
5 oz baby spinach
¼ cup olive oil
¼ cup reserved pasta water
Salt & Pepper to taste
First in a large ziplock, or container add your marinade together and whisk. Next place halved chicken breast in marinade and let sit in fridge for at least 2-4 hours (overnight is always best but not necessary).
Remove from fridge ½ hour before ready to bake and preheat oven to 400 degrees.
Next in a small flat bowl, or wide container (I used a square baking pan) add all of rub ingredients and mix together. Line a baking sheet with parchment paper or nonstick foil and spray with a little bit of oil (to ensure no sticking and a crispier skin).
Remove chicken from marinade and coat with the coconut/panko mix. Place on baking sheet. Continue to do this until all chicken is fully coated.
Next spray tops of chicken with oil (or drizzle a little bit of olive oil on top). Place in oven until internal temperature of chicken reaches 165 degrees, about 25 minutes.. Remove, slice & serve over pasta (recipe below).
Bring a large pot of salted water to a boil. Add your 1 lb pasta and cook until al dente (according to instructions) being sure to reserve ¼ cup pasta water.
In a large pan over medium heat add a ¼ cup olive oil and ¼ cup reserved pasta water. Add 5 oz spinach and cook until spinach begins to wilt.
Add cooked pasta to pan and cook for another minute, salt and pepper to taste. Add chicken slices on top and serve with parmesan.