Subject: Chicken Tahitian
From: Unicorn (unicorn@indenial.com)
Date: Fri May 04 2001 - 03:17:42 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Jill Lienert writes, "The following is true and my three
sisters and I still laugh about it. My father and mother married in
their very early 20s in the late 1950s. My Mom was a terrific cook,
so consequently, my father was of the generation of men that did
"little to nothing" in the kitchen. Sadly, many years later my mother
was afflicted with MS and my father needed to take over this role in
his late 50s. One day I received a phone call from him, he was very
confused. Turns out that he had been to every store in town looking
for a prepared mix to make cupcakes, but could only find the one for
cakes!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This is not an authentic Tahitian recipe, but it's still delicious.
The name comes from the use of tropical fruits which are now available
year-round almost everywhere. Please use fresh pineapple for the best
results - and if you're feeling fancy, serve the chicken in
scooped-out pineapple shells.
Chicken Tahitian
2 chickens, cut into serving pieces
2 Tbs (30 ml) butter or vegetable oil
1 cup (250 ml) orange juice
1/4 cup (60 ml) lemon or lime juice
1/4 cup (60 ml) brown sugar
2 Tbs (30 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour)
1 fresh pineapple, peeled, cored, and coarsely diced
1 papaya, peeled, seeded, and coarsely diced
1 - 2 mangos, peeled, seeded, and coarsely diced
Brown the chicken pieces in the butter in a skillet over high heat.
Transfer the chicken to a baking dish and bake in a preheated 350F
oven for 30 - 40 minutes. Meanwhile, combine the orange juice, lemon
juice, brown sugar, soy sauce, and cornstarch in a saucepan and bring
to a boil over moderate heat, stirring constantly. Add the fruits and
pour over the chicken for the last 10 minutes of cooking. Serves 4 to
6.
This archive was generated by hypermail 2b28 : Fri Jun 01 2001 - 00:00:01 EDT