Chicken Tropicana

Photo: flickr user pmsyyz

Ingredients

pound Chicken, in 8 pieces (up to 4)

Salt and pepper, to taste

1 tablespoon Oil

2 tablespoons Unsalted butter

cup Shallots, finely chopd

1 Clove garlic, minced

1 tablespoon Finely chopped candied ginger OR fresh, ginger

2 cups Canned unsweetened coconut milk

cup Orange marmalade, or to taste

1 cup Diced fresh papaya

1 cup Diced fresh mango

1 cup Diced fresh pineapple

cup Cashews, lightly toasted

cup Shredded coconut meat, toasted

Preparation

Wash chicken and blot dry with paper towels. Season with salt and pepper.

Heat oil in a large saute pan. Brown the chicken on all sides, 3-4 minutes.

Transfer the chicken to a platter. Pour off all the fat. Melt the butter in the pan. Sautee the shallots, garlic and ginger until soft, but not brown, about 2 minutes. Return the chicken to the pan. Stir in the coconut milk, marmalade, salt and pepper. Simmer the chicken, uncovered, until almost cooked, 15-20 minutes. Stir in the fresh fruits and the cashews and cook the chicken through, about 5 minutes more. Correct the seasonings, adding salt and pepper to taste. If the sauce needs sweetness, add a little more orange marmalade. Transfer the chicken to a bowl or platter. Spoon the sauce and f

NOTES : To toast cashews, brtown in a heavy, dry frying pan over Low heat.

Shake the pans as the nuts roast. To toast coconut, spread on baking sheet, place in 350 F. oven and brown, stirring frequently for 5-8 minutes.