Crispy Coconut Chicken
Recipe from Parents

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    2/3  cup 
    crushed multigrain crackers (about 8)
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    1/3  cup 
    flaked coconut
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    1  9  ounce jar 
    mango chutney
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    3   tablespoons 
    lime juice
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    1   teaspoon 
    curry powder
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    chicken drumsticks, skin removed
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    2   cups 
    frozen peas, thawed
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    1   cup 
    cooked brown rice

Heat oven to 375 degrees F. Place crackers in a large zip-top plastic bag and crush with a rolling pin. Add coconut to the bag and shake. In a small bowl, stir together the chutney, lime juice, and curry powder. Remove 1/4 cup of chutney mixture and set aside. Dip the chicken drumsticks, one piece at a time, in the remaining chutney mixture, then place drumsticks inside the bag. Shake to coat.
Bake drumsticks on a foil-lined shallow baking pan for 40 minutes, or until they're done. Cover chicken loosely with aluminum foil for the last 10 minutes of cooking to prevent overbrowning.
In a bowl, toss peas with reserved chutney mixture. Microwave on HIGH for 1 to 2 minutes, or until heated through. Combine peas and rice and serve with the chicken drumsticks.
Nutrition information
Per Serving: cal. (kcal) 589, Fat, total (g) 14, carb. (g) 62, fiber (g) 5, pro. (g) 48, Percent Daily Values are based on a 2,000 calorie diet
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