Tender chicken thighs baked in a tropically-inspired 'Paradise Sauce', topped with coconut and macadamia nuts and served on a bed of hot cooked rice with a pineapple ring garnish.

Chicken In Paradise

1 1/2 teaspoons garlic salt
1 1/2 teaspoons ground ginger
1/2 cup chicken broth
1/3 cup frozen orange juice concentrate, thawed

8 chicken thighs
2 large eggs, well beaten
1/2 cup cornstarch
1/2 cup all-purpose flour
1/3 cup vegetable oil
Paradise Sauce (recipe follows)

1 tablespoon shredded coconut
1 tablespoon finely chopped macadamia nuts
Hot cooked rice for accompaniment (optional)
3 pineapple rings, halved for accompaniment (optional)

1. In medium bowl, mix together garlic salt, ginger, chicken broth and orange juice concentrate. Place chicken in broth mixture and marinate 1 hour.
2. In medium shallow bowl, place beaten eggs; in separate medium shallow bowl, mix beaten eggs and then dredge to coat in cornstarch mixture.
3. In electric frypan, place oil and heat over medium-high temperature; add chicken and saute about 10 minutes or until brown on all sides.
4. Place chicken, skin side down, in large baking pan; pour Paradise Sauce over chicken.
5. Bake at 350°F (175°C), turning after first 15 minutes. Sprinkle with coconut and macadamia nuts. Continue to bake about 15 minutes more or until fork can be inserted in chicken with ease.
6. Serve on bed of rice garnished with pineapple rings, if desired.

Makes 4 servings.

Paradise Sauce: In medium saucepan, mix together 3/4 cup brown sugar (loosely packed), 1/2 cup shredded coconut, 1/2 cup chopped macadamia nuts, 1/2 cup cider vinegar, 1/2 cup chicken broth, 2 tablespoons honey, 1/4 cup catsup and 1 (8-ounce) can pineapple tidbits with liquid. Place over medium heat and cook, stirring, until sugar dissolves.

Recipe provided courtesy of the National Chicken Council. Used with permission.