Name: Chicken Tropicana
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

On Sundays God wants us to do more than sing songs together and have wonderful worship experiences. He wants to knit the fabric of our lives together. For many, church has become all about me – what I’m learning, what I’m seeking, what I’m desperate for, what I need, how I’ve been affected, what I can do. We see ourselves as isolated individuals all seeking personal encounters with God, wherever we can find them. Sadly, this reflects our individualistic, me-obsessed culture. Rather than seeing ourselves as part of a worship community, we become worship consumers. We want worship on demand, served up in our own time, and with our own music.

Bob Kauflin

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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“Where love is, God is. #Henry Drummond”