Title: Chicken Tropicana
Categories: Chicken, Coconut, Fruit, Main dishes, Nuts
Yield: 4 Servings

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