Caribbean Baked Chicken with Coconut Crust and Spicy Pineapple Glaze over Red Bean Moro Rice

Instructions

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   1. Preheat the oven to 220°C / 425°F and lightly grease a baking tray with 1 teaspoon of the olive oil.

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   2. In a large bowl, mix the orange juice, 1 tablespoon of the lime juice, half of the garlic, the thyme, sweet paprika, cumin, cinnamon, 1 teaspoon salt, black pepper, and 1 tablespoon olive oil. Add the chicken thighs and coat well. Let marinate for 15 minutes.

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   3. In another bowl, combine the unsweetened shredded coconut with the gluten-free breadcrumbs. In a small dish, mix the beaten egg with the Dijon mustard.

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   4. Remove the chicken from the marinade. Brush each piece with the egg-mustard mixture, then press it into the coconut-breadcrumb mixture to form an even crust. Place the chicken on the prepared tray.

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   5. Bake the chicken for 28 to 32 minutes at 220°C / 425°F, until golden and fully cooked through.

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   6. While the chicken bakes, heat a medium pot over medium heat with the remaining teaspoon of olive oil. Sauté half of the red onion for 2 minutes. Add the rice and stir for 1 minute.

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   7. Add the cooked red beans, coconut milk, water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes.

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   8. For the quick glaze, heat a small skillet over medium heat. Add the pineapple, sweet red pepper, the remaining red onion, the rest of the garlic, brown sugar, apple cider vinegar, and the remaining tablespoon of lime juice. Cook for 8 to 10 minutes, lightly mashing the pineapple, until thick and glossy.

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   9. Fluff the rice with a fork and mix in half of the scallions. Serve a base of red bean moro rice, top with the coconut-crusted chicken, and finish with the spicy pineapple glaze and the remaining scallions.

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    10. If you want to keep the chicken warm while finishing the rice, leave it in the turned-off oven for 3 to 5 minutes; if reheating, warm it at 160°C / 325°F for 5 to 7 minutes.