16 Feb 07
CARRIBEAN CHICKEN 2 boneless/skinless chicken 2 cups pineapple juice 1 small lemon 1 small lime 1 orange 1/2 cup coconut flake 1 box of wild rice lemon, orange or lime wedges for garnish In a med-large saute pan place pineapple juice and bring to a small boil place chicken in juice. Allow to cook until chicken is fork tender. Don't let juice evaporate. If you see this happening, add more juice to pan. Dice up fruit into bite-sized pieces and let cook with chicken and juice. Sprinkle approx. 1/4 of the coconut flakes in - this will thicken your "sauce". Season with salt and pepper to your liking. Serve over rice. RICE PREP: FOLLOW DIRECTIONS ON BOX OR STEAM ADD A LITTTLE BUTTER FOR TASTE.
• United States
19 Feb 07
Coconut-Crusted Chicken 2 large eggs 1 tablespoon cornstarch 1 teaspoon coconut extract Coconut meat from 1 small coconut (about 1 1/2 lb. in the shell); directions precede 2 teaspoons curry powder 2 teaspoons sugar 1/2 cup (1/2 lb.) melted butter or margarine 1 cup salted roasted peanuts, minced 3 1/2 pounds chicken thighs, skin removed In a shallow pan, beat eggs, cornstarch, and coconut extract. Cut coconut meat into small chunks and chop finely in a food processor or with a knife. In another shallow pan, mix coconut, curry powder, sugar, butter, and peanuts. Dip chicken in egg mixture to coat, then roll in coconut mixture to coat lightly, pressing coconut into chicken. Place chicken, slightly apart and meaty side up, in 2 greased 10- by 15-inch baking pans. Press remaining coconut mixture on top of chicken pieces to form an even layer. Bake in a 375[degrees] oven until chicken is well browned and no longer pink at bone (cut to test), about 45 minutes. Serves 6.