Coconut chicken

Name: Coconut chicken
Yield: 3 servings
Cuisine: Boil
Ingredients: 4.00 chicken thighs; 0.00 salt and freshly ground black pepper to taste; 1.00 eggs; 125.00 ml coconut; 250.00 ml fruit juice

3 servings

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By Food24 November 03 2009

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Ingredients (5)

4.00	chicken — thighs
0.00	salt and freshly ground black pepper — to taste
1.00	eggs
125.00 ml	coconut
250.00 ml	fruit juice

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Method:

Season the chicken pieces to taste with salt and pepper and dip in the whisked egg.
Roll in the coconut and place in the fridge for about half an hour.
Heat a heavy-based pan and fry the chicken until brown.
Reduce the heat, add the fruit juice, cover and simmer until the chicken is tender and done.