Gingered
Orange
Chicken
with
Papaya
Salsa
-
serves
4
8
chicken
thighs,
skinless
1
can
(6
oz.)
frozen
orange
concentrate,
thawed
2
tsp
freshly
grated
ginger
1
cup
toasted
coconut,
crumbled
1/2
cup
bread
crumbs
Papaya
Salsa
Fresh
mint
leaves
In
medium
bowl,
mix
orange
juice
and
ginger.
In
separate
bowl,
mix
coconut
and
breadcrumbs.
Dip
each
piece
of
chicken
first
in
orange
juice
mixture
and
then
in
coconut
mixture.
Place
chicken
on
baking
sheet.
Bake
in
375°F
oven
for
40
-
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.
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
tbsp
fresh
lemon
juice
and
1/4
tsp
salt.
Cover
and
refrigerate
until
ready
to
serve.
Submitted By (Miki)
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