R & K Miller
Quality Family Butchers Since 1965

 COCONUT ROAST CHICKEN WITH TROPICAL FRUIT

1 chicken breast per serving

MARINADE; (for six servings)

1 onion,finely chopped

2 cloves garlic, crushed

1 tbsp soya sauce

1 tbsp honey

1 cup coconut cream or milk

freshly ground black pepper

2 tsp salt

1 cup white wine

grated rind and juice of 1 lemon or 2 limes

note; 1 cup 240ml or 8fl oz

same size cups to be used throughout.

FRUIT MIXTURE;

6-8 pineapple rings

3 firm bananas, split lengthways

6-8 slices paw-paw (papaya)

6-8 slices mango

2 tbsp butter

2 tbsp lemon juice

2 tsp ground cinnamon

1 tbsp brown sugar

Combine marinade ingredients together.

Rub into chicken and refrigerate for several hours (at least six), turning occasionally.

Preheat oven to 180C  Gas mark 4. Remove chicken from marinade, reserving the marinade.

Roast the chicken for 30 minutes. Drain fat from roasting tin. Arrange

fruit in the pan around chicken. Dot the fruit with butter, and sprinkle with the lemon juice,

brown sugar and cinnamon. Pour the marinade over the chicken and fruit, and bake for a

further 15-20 minutes, or until the chicken is completely cooked and the fruit is soft.

Arrange the chicken and fruit on a serving dish. Keep the chicken and fruit warm. Pour the

pan juices into a saucepan, bring to the boil, add the 2 cups coconut cream or milk, season to

taste, and heat through.  Serve with the chicken and fruit.

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