Coconut Apricot Chicken

Sweet and savory combos have always been my favorite. If you like fruity sauces, you are gonna love this one. All my guys did. Serving it to carby boys, I just added some rice.

I purchased some sugarfree apricot jam to make the basting sauce shared by my friend Bridget over on Sweet Enough Personal Chef. We loved the flavors in that baste, so I figured I could do more. I had seen some similar recipes several places on line. All those recipes use sugary jams and flour to fry the chicken, so I did some adaptations to suit our low carb lifestyle. Personally, I think my version is better--easier and healthier too.

Coconut Apricot Chicken

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

I did the nutritional analysis. In Mastercook, for 5 servings, I get 210 calories per serving with a net carb of 4 grams. French cut green beans on the side for us, no rice. Delicious stuff.

I am busy working up some fancy desserts. I nudged my way in the door at Z-Sweet and got them to send me some samples of their sweeteners. I am impressed so far, but I am still working out a way to get rid of the crystallization you get with erythritol. I heated a lemon curd, but it recrystallized as it cooled. Still a work in progress, but be watching for some good stuff really soon! Now back to the kitchen. The lemons are calling.