Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 each | Broiler-fryer chicken, cut up |
| 1 medium | Onion, chopped |
| ¾ cup | Beer |
| 2 tablespoons | Peanut oil |
| 1 each | Garlic clove, minced |
| ⅓ cup | Ground peanuts |
| 1 tablespoon | Honey |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Salt |
| ¼ teaspoon | Ginger |
| 2-3 tbs flour | |
| ¼ teaspoon | Dried ground chile pepper |
| 3 tablespoons | Cream or milk |
| ¼ cup | Flaked coconut |
INGREDIENTS
DIRECTIONS
Brown chicken in oil in a heavy skillet and set aside. Saute onion and garlic in same skillet until golden. Add beer, peanuts, lemon juice, honey and seasonings and mix. Return chicken to skillet. Cover and simmer 35-40 minutes, until tender. Place chicken on a platter and keep warm. Measure cooking liquid. Make a paste of cream and flour, using 2 tbs flour per 1 cup cooking liquid. Add coconut. Cook, stirring constantly, until thickened. Pour part of sauce over chicken. Pass remainder to pour over rice or potatoes. Makes 4 servings.
Submitted By EARL SHELSBY On 10-11-94