>chicken in half or thirds for manageable serving size pieces.
Coat chicken
oss chicken to coat thoroughly.
Allow chicken breasts to marinade for at
one to glaze the chicken one for the pineapple slices).
Boil scallions
ightly season the chicken all over with salt and black pepper.
CURRIED MAYONNAISE:
Combine all ingredients thoroughly.
CHICKEN AND PINEAPPLE SALAD:
Toast coconut on oven tray in moderate oven for about 5 minutes.
Cut chicken and pineapple into chunks; place in bowl, mix in coconut, shallots and Mayonnaise.
Refrigerate 1 hour before serving.
Serves 4.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
Cut chicken and bell peppers and onions into bite size pieces.<
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
b>chicken then sprinkle with remaining spices. Bake for 40 mins, or until chicken
Simmer chicken and vegetables for 30 minutes over low heat or until chicken and vegetables are
ag and pour in the marinade. Marinate in the refrigerator for at
n water for at least 30 minutes.
Cut chicken into 3
>Slightly puch the ginger and garlic cloves with the
o dissolve sugar.
Boil for two minutes, whisking vigorously.
season with salt and pepper; stir/saute for 5 minutes or until
lemon juice and yogurt. Marinate the chicken in this mix for 30 minutes
In large skillet heat oil, salt, and garlic;.
Add raw chicken and pork, brown. Add soy sauce and vegetables; simmer 5 minutes.
Add broth; cover and simmer for 5 minutes.
Mix cornstarch, sugar and water in a separate bowl; add mixture to skillet and cook until thick, stirring frequently.
Add pineapple.
Serve over rice.
pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper
Brown chicken well in oil.
Remove and drain.
Saute onion and garlic.
Add chicken and remaining ingredients.
Reduce heat to low and cover.
Cook for 20 minutes.
Combine chicken, pecans, green pepper, celery and pineapple in bowl; toss to mix.
Add mayonnaise; mix well.
Chill overnight. Yield: 8 servings.
uice and yoghurt.
Marinate the chicken in the spice mix for 30