Gingered Orange Chicken with Papaya Salsa - serves 4

8 chicken thighs, skinless
1 can (6 oz.) frozen orange concentrate, thawed
2 tsp freshly grated ginger
1 cup toasted coconut, crumbled
1/2 cup bread crumbs
Papaya Salsa
Fresh mint leaves

In medium bowl, mix orange juice and ginger. In separate bowl, mix coconut and breadcrumbs. Dip each piece of chicken first in orange juice mixture and then in coconut mixture.
Place chicken on baking sheet. Bake in 375°F oven for 40 - 45 minutes or until brown and fork can be inserted in chicken with ease.
Remove chicken to serving dish, garnish with mint leaves and serve with Papaya Salsa in separate bowl.

Papaya Salsa:
In large bowl, mix together 1 ripe papaya, peeled and cubed; 1/2 cup diced red onion, 1 jalapeno pepper, seeded and diced; 1 kiwi, peeled and diced, 2 tbsp fresh lemon juice and 1/4 tsp salt. Cover and refrigerate until ready to serve.