My delightful creation boasts of the meat and cream of coconut, contrasted with fresh orange, and melded with the juices of sautéed chicken and onions-flavors which accent each other, as Andrew Dornenburg and Karen Page suggest in Culinary Artistry. 1
Much can be said about the benefits of coconut, with its current widespread demand. Coconut sugar-with its low glycemic index-is the best choice for baking (see Zucchini Bread, 2017/07/24), while coconut oil is ideal for health-learn more about this highly beneficial saturated fat in my entry Nutty Coconut Pie, 2017/11/13. Here, however, we will explore the advantages of its milk, cream, and water.
Coconut is the largest and most important of all nuts, which is the stone of a drupe, the fruit of Coco nucifera, large tree-like palms, which are more closely related to grasses than other nut-trees.
These hardy fruits are borne and mature year-round; it takes eleven to twelve months for them to fully develop. Around five to seven months, they develop coconut water (about 2% sugars) and a moist, delicate, gelatinous meat. The mature coconut, however, has a less abundant, less sweet liquid, and meat that has become firm, fatty, and white. 2
Coconut milk-as opposed to coconut water-is made by pulverizing good, fresh coconut meat to form a thick paste, which consists of microscopic oil droplets and cell debris suspended in water; this water makes up about half of the paste’s volume. Then more water is added, and it is strained to remove the solid particles. Left to stand for an hour, a fat-rich cream layer separates from a thin-skim layer in the milk. 3
For a while, only the canned, skim coconut milk was available at Trader Joe’s. When I inquired about their coconut cream, which I prefer for cooking, I was told the market was presently so glutted by the popularity of coconut products that the cream wasn’t being produced. Lately, once again, cans of coconut cream are available there, much to my joy.
Recently friends came for dinner. Cody was sharing his expertise with my computer, while I in turn was blessing with food; thus, the inspiration for this dish. It was a win-win situation, for both of us were incapable of doing what the other was providing.
We are all critical members of the body. With God’s help, we play out our individual parts, as we contribute to the whole. Each of us is uniquely equipped; thus, the manifold splendor of the perfected body. Likewise, this same divine genius can be seen in what mother-nature did, bestowing on us these many essential products from the coconut fruit.
- Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, N.J.: John Wiley & Sons, Inc., 1996), p. 199.
- Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 508.
- Ibid., p. 509.
Coconut Orange Chicken Yields: 3-5 servings. Total prep time: 1 1/4 hr.
12 oz frozen broccoli (Organic is best, available at Trader Joe’s; our local Grocery Outlet sometimes has it at a better price.)
1 lb chicken tenderloins, 8 lg pieces
6 1/2 tsp oil (Coconut oil offers ideal flavor and quality.)
1 med yellow onion, cut in even 1/8” slices
Small head of cauliflower (Organic, orange cauliflower is often available at our local Fred Meyer-Kroger-stores; color is beneficial to health.)
Red or orange bell pepper (Organic is so important with bell peppers, as they readily absorb pesticides.)
1 lg orange, peeled and divided into small sections (Organic is best.)
1/3 c unsweetened shredded coconut flakes (Available in bulk at many stores, very reasonable at our local Winco.)
1-15 oz can of coconut cream (Trader’s usually carries this; coconut skim milk will work as well.)
1 tsp salt, or to taste (Himalayan, pink, or Real Salt is critical for optimum health; Costco sells an inexpensive fine grind Himalayan salt.)
1/2 tsp freshly ground pepper, or to taste
Steamed rice or quinoa (See Quinoa Dishes, 2018/01/29.)
Take broccoli out of freezer, open package, and set aside. Place chicken in bowl of water to thaw.
- Spray all vegetables with an inexpensive, safe, effective produce spray (combine 97% distilled white vinegar with 3% hydrogen peroxide). Let sit for 3 minutes; then, rinse well.
- Chop onions in even 1/8” slices. Heat 1/2 tsp of oil in a sauté pan, over medium heat; oil is ready, when a small piece of onion sizzles. Reduce heat to med/low. Add rest of onion and cook, stirring every several minutes until light color begins to form; then, stir more frequently until onions are dark brown.
Place in a bowl and set aside. While these are cooking, go to next step, but watch onions carefully.
- Heat 1 tbsp of oil in an extra large frying pan; salt and pepper poultry well; when small piece of chicken sizzles in oil, add rest of tenderloins. Cut in bite-size pieces with a spatula as cooking; cook until light pink in center-do not overcook, as they will cook more later on. Set aside on plate, SAVING JUICES IN PAN.
- Cut all cauliflower into small florettes, by first cutting sections off whole cauliflower. Next remove excess stalk off these sections. Finally, gently break these smaller sections into bite-size pieces, by pulling the florettes apart with a paring knife, see photo above.
Chop pepper into 2”-strips. Peel orange, break in half, cut halves in half, and divide into small sections (see photo).
- Over medium heat, heat left-over juices in large pan, to which 1 tbsp of oil is added. When a small piece of cauliflower sizzles in pan, add the rest of it, as well as the pepper strips and broccoli. Stir oils into vegetables; mix in dried coconut and coconut cream (be sure to gently stir the cream in the can first, to avoid a mess when pouring). Sauté until desired tenderness; may cover with a lid to speed up process. Season with salt and pepper.
- Add chicken pieces and orange segments; adjust seasonings; cook until tenderloins are hot (see photo at top of recipe).
- Serve over rice or quinoa. A powerfully good dish!