Coconut Crusted Chicken Fingers

Aviva Kanoff is an artiste extraordinaire. She paints, teaches a mixed media art class, and dabbles in photography. Her creative approach to life led her to artistic experimentation with food, and after years of creating her own recipes and working as a personal chef, she wrote The No-Potato Passover, an expression of her intuitive understanding of flavors, aromas, and colors.

Ingredients

For the chicken:

1 lb chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips

1/2 cup matzo cake meal

2 eggs

1 1/2 cups shredded, sweetened coconut

6 Tablespoon canola oil

 

For the dipping sauce:

5 ripe plums, diced

3 Tablespoon lime juice

1/4 cup sugar

1 teaspoon cinnamon

1 teaspoon ground cardamom

Directions

For the chicken:

Beat eggs in a bowl and set aside.

In a separate bowl, combine cake meal and shredded coconut. Dip chicken in egg mixture and then cover in coconut crumbs.

Fry chicken in oil, 3 minutes on each side (depending on thickness of chicken) until golden brown. Serve with plum dipping sauce.

For the plum sauce:

In a small sauce pan combine plums, lime juice and sugar. Bring to a boil.

Once the mixture has come to a boil continue to cook for 10- 15 minutes until plums become soft. Allow to cool and add cardamon and cinnamon.

Serve plum sauce at room temperature.

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