Cherimoya Coconut and Chicken Chili Recipe

Have you ever heard of a Cherimoya before? Me either. The one thing that I love about Melissa’s Produce is that they offer exotic produce, and introduces families to new culinary possibilities. When I received a package from Melissa’s Produce containing Cherimoya, I didn’t know what to do with it. I did some research, and found that it is best paired with tropical fruits like coconut.

When doing my research on Cherimoya, I learned that you need to be cautious with this type of produce. The skin and the seeds are toxic, but the fruit is delicious. I waited until my Cherimoya was ripe (a soft brown hue). Then, it was time to explore the amazing fruit.

There was little online that talked about Cherimoya, and I was struggling with what to make with it. It was a cold, and rainy afternoon, and I was planning on making chili, so I decided it might be a good time to introduce Cherimoya to my family.

I had chicken, Cherimoya, and coconut. I thought would be the perfect combination, and it was. Even my picky eater, asked if I could pack him more of the chili in his lunch the next day, which never happens. It is now one of my kids favorite recipes!!

Cherimoya Coconut Chili Recipe

Ingredients:

2 Cherimoyas
3 Garlic cloves
1 Onion (diced)
6-7 Chicken tenders
2 Cans coconut milk
1 Teaspoon cumin
2 Teaspoons Chili Powder
4 Limes (juiced)
1 Can corn
1 Cup Salsa Verde
Salt and Pepper to taste
Olive oil

Directions

1. In a frying pan, add a dash of olive oil. Then, season the chicken with salt and pepper. Cook the chicken until fully cooked. Next, put the chicken on a cutting board, and chop the chicken.

2. In a food processor, blend the Cherimoya until it is a paste texture.

3. Then, in a dutch oven, add olive oil. Heat the olive oil and then add the onion and garlic. Cook for 1-2 minutes, until fully cooked, and then add chicken and Cherimoya.

4. Next, add the coconut milk, cumin, chili powder, lime juice, corn, salsa and salt/pepper (to taste).

5. Bring the chili to a bowl and then simmer for 30-40 minutes.

6. Serve with warm bread or over rice.