OCEANIA CHICKEN WITH PINEAPPLE SAUCE
1/4 cup flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1 (20 ounces) can pineapple rings packed in unsweetened juice
1/2 cup soy sauce
2 tablespoons sugar
1 chicken, 3 pounds, cut up, or 4-6 chicken breasts, bone-in
1 to 2 tablespoons butter
2 tablespoons corn starch
Hot cooked white rice (for serving)
Preheat oven to 350 degrees F.
On a plate or pie pan combine the flour, salt, nutmeg, celery salt and garlic salt.
In a separate bowl combine the juice from the pineapple slices, soy sauce and sugar. Reserve pineapple slices.
Dredge chicken pieces in flour mixture and set aside.
In an ovenproof fry pan heat a small amount of vegetable oil and brown the chicken pieces on both sides. Pour the pineapple juice mixture over the browned chicken pieces.
Bake 1 1/4 to 1 1/2 hours, depending on size of chicken breasts. When pierced, the chicken juice should run clear.
While chicken is baking heat butter in a fry pan and saute pineapple rings until golden brown.
When chicken is tender remove pieces to a plate and keep warm.
In small bowl mix the cornstarch with 2 tablespoons cold water. Add to sauce and simmer until sauce thickens.
Serve with hot white rice.
Makes 4-6 servings
Source: David Kelso The Daily Herald, February 27, 2002 |