Chicken Tropicana

Title:
Chicken Tropicana

Yield:
4 Servings

Categories:
Chicken,
Coconut,
Fruits,
Main
Dishes,
Nuts




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






 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 
on


 May 05, 1998