Chicken in Sweet-and-Sour Coconut Sauce

Chicken in Sweet-and-Sour Coconut Sauce

Chicken in Sweet and Sour Coconut Sauce

Chicken in Sweet and Sour Coconut Sauce

Ingredients

2 cups loosely packed fresh coconut, separated
3 onions, sliced
6 garlic cloves, minced
1.5 teaspoons of grated, peeled ginger root
10 whole cloves
1 dried chili pepper seeded
1/2 tsp cinnamon
1 tsp crushed saffron
2 tb white vinegar
1/3 cup olive oil
2 lbs chicken thighs, skin removed

Pre-heat broiler on high. Spread one cup of coconut, the onions, garlic, ginger, cloves, chili pepper, cinnamon and saffron on a baking sheet. Place baking sheet under the broiler for 30 seconds – the spices will toast almost immediately, so watch carefully so they don’t burn. Cover the spices with some of the onions, then return to the broiler for several more minutes until the coconut starts to brown nicely. Cover the coconut with more onions, then broil again until the onions are soft and slightly brown. Transfer everything to a food processor, add 1 cup of water and the vinegar. Process until a smooth paste is formed, and reserve.

In a large skillet or dutch oven, heat 1/3 cup of olive oil. Salt and pepper the skinless chicken thighs, then saute them in the oil until browned on all sides. Don’t overcrowd the pan, do it in batches if necessary. Once the chicken is all browned, add the remaining cup of coconut, 1/2 cup of water, and 1 tsp of kosher salt. Bring the mixture to a boil, then reduce heat and simmer, covered for fifteen minutes. Add the reserved paste mixture and simmer for another five to ten minutes until the chicken is tender. Serve on a platter, garnished with fresh coconut and parsley.

Both recipes adapted from the October 1976 issue of Gourmet Magazine

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