Coconut Chicken Fingers With Mango Rum Salsa

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 lbs chicken breast halves
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 cups cornmeal
• 4 eggs, beaten
• 1/2 cup milk
• 1/2 cup merlot
• 2 tablespoons x-virgin olive oil
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon lemon pepper
• 1 teaspoon minced garlic
• 1 tablespoon cilantro
• 1/4 teaspoon cumin
• 1/4 teaspoon dry mustard
• 1/2 teaspoon ground coriander
• 1 gallon ziploc bag
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup chopped red onion
• 2 tablespoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon pepper
• 1 cup mango, peeled and chopped
• 1 cup papaya, peeled and chopped
• 1 cup yellow sweet pepper, chopped
• 1 cup sweet red pepper, chopped
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 1/2 cup brown sugar
• 2 tablespoons ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon mild chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon cilantro
• 1 cup chicken broth
• 1 cup rum
• 2 cups long grain rice
• 4 cups chicken stock

Recipe

• 1 debone chicken breasts and cut the chicken breasts into strips; 3 or 4 depending on size of chicken breasts. set aside.
• 2 place chicken bones,yellow onion, celery, and carrots into a 6 quart stock pot with 10 cups of water and boil for about 1 hour hard. drain off the broth into a large bowl;discard bones and vegetables. set broth aside.
• 3 into a small mixing bowl place all the ingredients for the marinade, mix well and place in zip lock bag with the chicken fingers. put in the refrigerator for 1 hour.
• 4 into a 4 quart sauce pan put 2 tablespoons butter the red onion, garlic, salt and peppers. cook until onion is cooked but not brown. add mango,papaya,peppers, and tomatoes; stir well. add lime zest and lime juice and all your dry spices. add to this 1 cup of the chicken broth, mix well and reduce heat to a simmer. pour in your rum slowly and carefully. add your brown sugar and simmer slowly until it reduces to a sauce.
• 5 preheat your oven to 350°f.
• 6 drain the marinade off your chicken finger. put your cornmeal in a bowl,the egg mixture in a bowl and your coconut in a bowl. take the chicken fingers one at a time dip in cornmeal,the in the eggs,then roll in coconut. place battered fingers in well sprayed baking dish and cook uncovered in your preheated oven for approximately 1 hour or until done. checking occasionally to make sure coconut does not burn.
• 7 put your 4 cups chicken stock into a 6-quart sauce pan. bring to a boil add your rice, stir well and cook on low heat, covered until done.