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Ingredientes
- 3 1/2 lb Chicken, in 8 pcs (up to 4) Salt and pepper, to taste
- 1 Tbsp. Oil
- 2 Tbsp. Unsalted butter
- 1/4 c. Shallots, finely chopd
- 1 x Clove garlic, chopped
- 1 Tbsp. Finely minced candied ginger Or possibly fresh, ginger root
- 2 c. Canned unsweetened coconut lowfat milk
- 1/4 c. Orange marmalade, or possibly 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
Direcciones
- Wash chicken and blot dry with paper towels. Season with salt and pepper.
- Heat oil in a large saute/fry pan. Brown the chicken on all sides, 3-4 min.
- Transfer the chicken to a platter. Pour off all the fat. Heat the butter in the pan. Sautee the shallots, garlic and ginger till soft, but not brown, about 2 min. Return the chicken to the pan. Stir in the coconut lowfat milk, marmalade, salt and pepper. Simmer the chicken, uncovered, till almost cooked, 15-20 min. Stir in the fresh fruits and the cashews and cook the chicken through, about 5 min more. Correct the seasonings, adding salt and pepper to taste. If the sauce needs sweetness, add in a little more orange marmalade. Transfer the chicken to a bowl or possibly platter. Spoon the sauce and fruit over it. Sprinkle the toasted coconut on top. Serve at once.
- 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 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 4 servings | |
| Calories 1035 | |
| Calories from Fat 624 | 60% |
| Total Fat 70.97g | 89% |
| Saturated Fat 28.73g | 115% |
| Trans Fat 0.09g | |
| Cholesterol 218mg | 73% |
| Sodium 322mg | 13% |
| Potassium 915mg | 26% |
| Total Carbs 46.85g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 20.72g | 14% |
| Protein 55.01g | 88% |
