Breast Of Chicken Aloha

Recipe Ingredients

2		Breasts of chicken
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Allspice
1/2 teaspoon	2.5ml	Pepper
1/2 cup	118ml	Coconut milk - divided
1/2 cup	31g / 1.1oz	Shredded coconut meat
2		Eggs
1/2 cup	99g / 3.5oz	Clarified butter
2		Pineapple rings - sugar-glazed, for garnish
1 cup	237ml	Cooked wild rice - for serving <sauce>
1		Chicken legs - cut up
		Bones from chicken breasts
1/2 teaspoon	2.5ml	Paprika
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Mushroom stems and pieces
1 tablespoon	15ml	Flour
1/2 cup	118ml	Sour cream
1/2 cup	118ml	Brown gravy
		Salt and pepper
		Lemon juice

Recipe Instructions

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 hour before using, make egg batter of 2 eggs and 1/3 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, approximately 25 minutes.

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 thick nesses 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.

FOR THE SAUCE:

Cut leg of chicken and breast bones in pieces. Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 minutes, turning once or twice. Add mushroom stems and cook 10 minutes more. Then add flour, smoothing it in to prevent lumps. Add sour cream and cook slowly -- do not let it boil -- until juices are well-mixed. Add brown gravy, boil, and season with salt, pepper, and lemon juice. Strain and serve with the breasts. Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.

Source:
"Mountain Measures" -- Junior League of Charleston, WV ed. 1974

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