| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Grains, Dairy | Chicken, Coconut, Fruit, Main dishes, Nuts | 4 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Chicken; in 8 pieces (up to 4) |
| Salt and pepper; to taste | ||
| 1 | tb | Oil |
| 2 | tb | Unsalted butter |
| 1/4 | c | Shallots; finely chopd |
| 1 | Clove garlic; minced | |
| 1 | tb | Finely chopped candied ginger OR fresh; ginger root |
| 2 | c | Canned unsweetened coconut milk |
| 1/4 | c | Orange marmalade; or to taste |
| 1 | c | Diced fresh papaya |
| 1 | c | Diced fresh mango |
| 1 | c | Diced fresh pineapple |
| 1/2 | c | Cashews; lightly toasted |
| 1/4 | c | Shredded coconut meat; toasted |
INSTRUCTIONS
Wash chicken and blot dry with paper towels. Season with salt and pepper. Heat oil in a large saute pan. Brown the chicken on all sides, 3-4 minutes. Transfer the chicken to a platter. Pour off all the fat. Melt the butter in the pan. Sautee the shallots, garlic and ginger until soft, but not brown, about 2 minutes. Return the chicken to the pan. Stir in the coconut milk, marmalade, salt and pepper. Simmer the chicken, uncovered, until almost cooked, 15-20 minutes. Stir in the fresh fruits and the cashews and cook the chicken through, about 5 minutes more. Correct the seasonings, adding salt and pepper to taste. If the sauce needs sweetness, add a little more orange marmalade. Transfer the chicken to a bowl or platter. Spoon the sauce and fruit over it. Sprinkle the toasted coconut on top. Serve at once. MC formatting by bobbi744@sojourn.com NOTES : To toast cashews, brtown in a heavy, dry frying pan over Low heat. Shake the pans as the nuts roast. To toast coconut, spread on baking sheet, place in 350 F. oven and brown, stirring frequently for 5-8 minutes. Recipe by: Miami Spice: New Florida Cuisine/Lansing St.Journal Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 05, 1998
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