|3½ pounds||Chicken; in 8 pieces (up to 4)|
|Salt and pepper; to taste|
|2 tablespoons||Unsalted butter|
|¼ cup||Shallots; finely chopd|
|1||Clove garlic; minced|
|1 tablespoon||Finely chopped candied ginger OR fresh; ginger root|
|2 cups||Canned unsweetened coconut milk|
|¼ cup||Orange marmalade; or to taste|
|1 cup||Diced fresh papaya|
|1 cup||Diced fresh mango|
|1 cup||Diced fresh pineapple|
|½ cup||Cashews; lightly toasted|
|¼ cup||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@...
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@...> on May 05, 1998