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Breast of Chicken Aloha















Trans-fat Free


2 each chicken breasts
½ teaspoon salt
½ teaspoon allspice
½ teaspoon black pepper
½ cup coconut milk
½ cup coconut
2 large eggs
½ cup ghee (clarified butter)
2 each pineapple rings
1 cup wild rice
1 each chicken legs
½ teaspoon paprika
2 tablespoons olive oil
½ cup mushrooms
½ cup sour cream
½ cup gravy


Season chicken with salt, allspice, and freshly ground pepper, then wet it with coconut milk.

Let it settle for a few hours. Toast coconut until light brown.

One hour before using, make egg batter of 2 eggs and ⅓ cup of coconut milk.

Roll chicken in the toasted coconut, then dip in egg batter, and fry in clarified butter in a skillet untill golden brown, approximately 25 minutes.

Grate the meat from a quarter of a fresh cocunut.

Pour 1 cup hot milk over it and let stand 1 hour.

Strain through 2 thicknesses of cheesecloth and squeeze dry.

Makes 1 cup.

To Clarify butter: Melt butter in small pan over low heat.

Pour off the clear golden liquid and discard the milky sediment remaining in the pan.

Cut leg of chicken and breast bones in pieces.

Heat oil with paprika in frying pan; add chicken and cook slowly, covered for 30 minutes, turning once or twice.

Add mushroom stems and cook 10 minutes more.

Then add flour, smoothing it in to prevent lumps.

Add sour cream and cook slowly -- do not let it boil -- until juices are well-mixed.

Add brown gravy, boil, and season with salt, pepper, and lemon juice.

Strain and serve with the breasts.

Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 480g (16.9 oz)
Amount per Serving
Calories 108777% of calories from fat
 % Daily Value *
Total Fat 93g 143%
Saturated Fat 52g 261%
Trans Fat 0g
Cholesterol 434mg 145%
Sodium 1418mg 59%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 85g
Vitamin A 46% Vitamin C 3%
Calcium 14% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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