Crispy Coconut Chicken

This is a recipe from the December, 2008 issue of Parents magazine that I would love to try (picture is also from parents magazine): (this is under working moms dinner - but I think it is a weekend working moms dinner)

2/3 cup crushed multigrain crackers (about 8) (or a bunch of saltines or ritz)

1/3 cup flaked coconut

1 jar (9 oz) mango chutney 

3 Tbs. lime juice (

1 tsp curry powder

8 chicken drumsticks, skin removed

2 cups frozen peas, thawed

1 cup cooked brown rice (or whatever rice I had on hand

1. Heat oven to 375 degrees


2. Place chrackers in large zip-top plastic bag and crush with rolling pin


3. Add coconut to the bag and shake.


4. In a small bowl, stir together the chutney, lime juice, and curry powder.


5. Remove 1/4 cup of chutney mixture and set aside.


6. Dip chicken drumsticks, one piece at a time, in the remaining chutney mixture, then place inside the bag. Shake to coat


7. Bake drumsticks on foil-lined shallow baking pan for 40 minutes, or until they're done. Cover chicken loosley with foil for last 10 minutes to prevent over browning


8. Toss peas with reserved chutney mixture in a bowl.


9. Microwave on high for 1-2 minutes, or until heated


10. Combine Peas and rice and serve with chicken.