Chicken tropicana
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Chicken tropicana
  Chicken    Coconut    Fruit    Nuts  
Last updated 6/12/2012 1:14:04 AM. Recipe ID 42798. Report a problem with this recipe.
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      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 




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Recipe ID 42798 (Apr 03, 2005)

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