Caribbean coconut chicken recipe from 1974

Name: Caribbean coconut chicken
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 6 whole broiler-fryer chicken breasts, split and boned; 6 tablespoon butter or margarine, divided; 2 large sweet onions, very thinly sliced; 4 teaspoons brown sugar; 1/4 teaspoon crumbled saffron threads, steeped in 1 tablespoon hot water; 4 ounces sliced pimientos; 1/4 cup currants; 2 tablespoon lemon juice; Salt and freshly-ground black pepper; 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; 1/4 cup chopped parsley

Categories: 1970s, Retro dinner recipes, Vintage chicken recipes, Vintage food & drink

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Caribbean coconut chicken recipe from the ’70s

Serve your Caribbean coconut chicken with cornbread or French bread, pear-lettuce salad, and a full, dry white table wine. For dessert, orange sherbet sprinkled with orange liqueur and grated dark chocolate, served with coffee.

Caribbean coconut chicken

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Ingredients

6 whole broiler-fryer chicken breasts, split and boned
6 tablespoon butter or margarine, divided
2 large sweet onions, very thinly sliced
4 teaspoons brown sugar
1/4 teaspoon crumbled saffron threads, steeped in 1 tablespoon hot water
4 ounces sliced pimientos
1/4 cup currants
2 tablespoon lemon juice
Salt and freshly-ground black pepper
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
1/4 cup chopped parsley

Instructions

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

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 32gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 78mgSodium: 441mgCarbohydrates: 32gFiber: 5gSugar: 23gProtein: 9g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ANOTHER CHICKEN DINNER IDEA: Chicken Marengo recipe (1967)

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