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