Tahitian Coconut Chicken

Filed under Coconut and Chicken. Which of course are right
 beside each other in the "C" Section.

I've been cooking and baking for years, and so I get the milk mixture first, and then the coconut. But what is the point of the orange juice. I used the required amount (1 cup), and by the end, the orange juice had not lowered at all in the bowl, while the milk mixture was almost gone. Why would you not put the orange juice with the milk mixture. Or perhaps use a quarter the amount of orange juice, and sprinkle it over the chicken while baking.

Also, I used 2 cups of coconut, but I would probably use 3 cups next time. I only used 3 lbs of chicken pieces (which is still a LOT of chicken), and I ran out of coconut. We served this with rice, and it made enough for Robb and I to have 2 dinners, and 3 lunches. It might have made another lunch or dinner, but when it was first made I kept snacking on the pieces, and when Robb got home, he was snacking off it too. The butter and coconut together made an amazing, to die-for combination.

Gramma loved using butter. I think that her mantra was the more butter the better. When she cooked chicken thighs in her oven (using the cast-iron frying pan method) she'd add butter.

Ingredients
4 lbs chicken - cut up
3 eggs
1/2 cup milk
4 tsp. salt
1 cup orange juice
3 cups unsweetened coconut
1 1/2 cups butter
4 oranges, peeled and sectioned

Directions

Mix together eggs, milk and salt. Coat chicken with this mixture. Dip chicken into orange juice and coat with coconut. Refrigerate for 1 hour.

 

Melt butter in baking pan and arrange chicken in pan. Baste with butter and bake in 400 F oven uncovered for 1/2 hour. Turn chicken bake for another 1/2 hour or until chicken is tender.

 

Serve hot, garnished with orange pieces.

Serves 6-8.