Yield: 2 servings
|2 \N||Breasts of Chicken|
|½ cup||Coconut milk (divided)|
|½ cup||Shredded coconut|
|½ cup||Clarified butter|
|2 \N||Pineapple rings for garnish|
|1 cup||Cooked wild rice|
|\N \N||Sauce for Chicken Aloha|
|\N \N||See #100|
Season chicken with salt, allspice, and freshly ground pepper, then wet it with coconut milk. Let it settle for a few hours. Toast coconut until light brown. One hr. before using, make egg batter of 2 eggs and ⅓ cup of coconut milk. Roll chicken in the toasted coconut, then dip in egg batter, and fry in clarified butter in a skillet until golden brown, approx. 25 min. Serves 2.
To make coconut milk: Grate the meat from a quarter of a fresh coconut. Pour 1 cup hot milk over it and let stand 1 hour. Strain through 2 thicknesses of cheesecloth and squeeze dry. Makes 1 cup.
To clarify butter: Melt butter in small pan over low heat. Pour off the clear golden liquid and discard the milky sediment remaining in the pan.