3 1/2 lb Chicken, in 8 pieces (up to 4)
Salt and pepper, to taste
1 tbsp Oil
2 tbsp Unsalted butter
1/4 cup Shallots, finely chopd
1 Clove garlic, minced
1 tbsp Finely chopped candied ginger OR fresh, ginger root
2 cup Canned unsweetened coconut milk
1/4 cup Orange marmalade, or to taste
1 cup Diced fresh papaya
1 cup Diced fresh mango
1 cup Diced fresh pineapple
1/2 cup Cashews, lightly toasted
1/4 cup Shredded coconut meat, toasted
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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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