Instructions

1. Season chicken pieces generously with salt and pepper.
2. Fold loose corners of each breast piece under to form a compact triangle of meat.
3. In skillet, gently brown chicken pieces in about 4 tablespoons of the butter (or olive oil) on all sides.
4. Arrange in single layer in shallow 13- by 9- by 2-inch baking dish or oven-proof serving dish.
5. Add 2 tablespoons butter to drippings in skillet.
6. Add onions and sauté until tender.
7. Stir in brown sugar, 1/2 teaspoon salt, the saffron, pimientos, currants and lemon juice.
8. Spoon evenly over chicken.
9. Cover and bake in preheated 375 (F) degree oven 45 minutes, or until chicken is tender.
10. While the chicken is cooking, make the coconut crust -- toss together thoroughly 6 tablespoons melted butter or margarine (or olive oil), 2 tablespoons lemon or lime juice, 1/2 teaspoon each salt and freshly ground black pepper, 2 cups flaked coconut and 1/4 cup chopped parsley.
11. Remove cover and sprinkle coconut crust over chicken.
12. Put back in oven and bake, uncovered, 10 minutes, or until coconut is lightly toasted.
13. Spoon juice over chicken as your serve.