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Available through World's Best Cheese,
for cheese
Visit South Hall
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Winter Fancy Food
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PREPARED FOOD FOCUS
Coconut-Tamari-Mustard-Glazed Chicken Thighs with Scallions & Cranberries
By Joanna Pruess
To deliver more coconut flavor to your customers, consider this recipe for your prepared foods case. Spiced coconut
milk, tamari, Dijon mustard, and cranberries make a tasty glaze for chicken thighs. Although many people prefer the
convenience of boned chicken, the meat is often juicier and more flavorful when cooked on the bone. Serve over a bed
of greens, like Brussels sprouts leaves, and jasmine rice.
Serves 4
Ingredients
¾ cup canned coconut milk (not lite)
1 ½ tablespoons tamari sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 teaspoons whole grain mustard
2 teaspoons smooth Dijon mustard
1 teaspoon ground allspice
1/8 to ¼ teaspoon red pepper flakes
4 large bone-in chicken thighs, skin and fat removed
(1 ½ to 2 pounds)
1/3 cup dried cranberries, plus additional for garnish
1/3 cup sliced scallions, plus additional slices for garnish
Thin slices of coconut, to garnish
Preparation
1. In a bowl, stir together the coconut milk, tamari sauce,
garlic, ginger, whole and smooth mustards, allspice,
and pepper flakes.
Winter Fancy Food Show Booth 4900
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