2 Breasts Of Chicken
1/2 Tsp Salt
1/2 Tsp Allspice
1/2 Tsp Pepper
1/2 C Coconut Milk — divided
1/2 C Shredded Coconut Meat
2 Eggs
1/2 C Clarified Butter
2 ea Pineapple Rings, Sugar-Glazed — for garnish
1 C Cooked Wild Rice — for serving
— <SAUCE> 1 Chicken Legs — cut up
Bones From Chicken Breasts 1/2 tsp Paprika
2 tbsp Olive Oil
1/2 C Mushroom Stems And Pieces
1 tbsp Flour
1/2 C Sour Cream
1/2 C Brown Gravy
Salt And Pepper Lemon Juice
Season chicken with salt, allspice, and freshly ground pepper, then wet it with coconut milk. Let it settle for a few hours. Toast coconut until light brown. One hour before using, make egg batter of 2 eggs and 1/3 cup of coconut milk. Roll chicken in the toasted coconut, then dip in egg batter, and fry in clarified butter in a skillet untill golden brown, approximately 25 minutes.
Serves 2
To Make Coconut milk:
Grate the meat from a quarter of a fresh cocunut. Pour 1 cup hot milk over it and let stand 1 hour. Strain through 2 thicknesses of cheesecloth and squeeze dry. Makes 1 cup.
To Clarify butter:
Melt butter in small pan over low heat. Pour off the clear golden liquid and discard the milky sediment remaining in the pan.
FOR THE SAUCE:
Cut leg of chicken and breast bones in pieces. Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 mminutes, turning once or twice. Add mushroom stems and cook 10 minutes more. Then add flour, smoothing it in to prevent lumps. Add sour cream and cook slowly — do not let it boil — until juices are well-mixed. Add brown gravy, boil, and season with salt, pepper, and lemon juice. Strain and serve with the breasts. Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.
Source: “Mountain Measures” — Junior League of Charleston, WV ed. 1974