- Yield: 4 servings
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Coconutty starfruit baked chicken
Is there a dish that wouldn't look and taste better without starfruit slices on top? But don't stop there, take advantage of starfruit juice and pulp and add them to rice instead of water. They add a nice light taste that your diners will find hard to put a finger on. But you'll know- and besides, you're giving them a clue with starfruit slices on top.
- Nonfat vegetable cooking spray
- 4 medium Florida starfruit (larger than the palm of your hand)
- 1 cup Thai ginger broth
- 1 14-oz. can coconut milk
- 1/4 cup fresh cilantro leaves, chopped
- 1 tsp salt
- 1 lime
- 2 cups uncooked basmati rice
- 4 boneless, skinless chicken breast halves
- 2 garlic cloves, minced
- 1 tsp black pepper
- 1 lime
- 1/2 cup fresh coconut, shredded
Preheat oven to 325°F. Use enough cooking spray to coat a 13-by-9-inch baking dish.
Slice the ends off the starfruit and discard them.
Take 2 of the starfruit and slice them into large stars and remove any seeds. Toss them into a blender and pulse until blended.
In the baking dish, combine the blended starfruit, broth, coconut milk, cilantro, salt and juice of the lime.
Add the rice and stir to combine.
Arrange the chicken in one layer on top of the rice. Sprinkle both sides of the chicken breasts with the garlic and black pepper.
Cover with foil and bake 35 to 45 minutes, or until the rice is tender and the chicken is cooked through.
Slice the remaining starfruit into slices; remove any seeds.
Remove the foil from the baking dish. Top with starfruit slices and sprinkle the shredded fresh coconut on top. Cook 10 minutes uncovered to brown the coconut.