Chicken Polynesian

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's a bit of food wisdom from Rosemary Zwick:

Compromise: The art of dividing a cake in such a way that everybody
believes he got the biggest piece.

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

Here is a tropical treat that satisfies anywhere.

Chicken Polynesian

1/4 cup (60 ml) all-purpose flour
1 tsp (5 ml) curry powder
1 tsp (5 ml) dried mustard
Salt and freshly ground pepper to taste
8 - 12 chicken thighs, skinless if desired
1 can (19 oz, 540 g) pineapple pieces, drained and juice reserved
4 scallions (spring onions), green and white parts, chopped
1/4 cup (60 ml) soy sauce
2 Tbs (30 ml) dry sherry (optional)
2 Tbs (30 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1 1/2 cups (375 ml) snow peas (mangetouts), cut in half

Combine the flour, curry powder, half the mustard, salt, and pepper in a
plastic or paper bag and shake to mix. Coat the chicken in the flour
mixture and place in the slow cooker. Add the pineapple and scallions.
In a small bowl combine the reserved pineapple juice, the remaining
mustard, soy sauce, and sherry and pour over the chicken. Cook covered
on low heat for 6 to 8 hours, until the chicken is tender and the juices
run clear when pierced with a fork. Alternately, place in a covered
baking dish and cook in a preheated 325F (165C) oven for 3 hours. Stir
in the cornstarch mixture and snow peas and cook covered on high heat
for 15 to 20 minutes, or until the sauce has thickened.
Serves 4 to 6.
Received on Wed Mar 12 19:52:23 2008