Post #541775 by Ekomomai on Sun, Jul 11, 2010 10:06 AM

This is a ginger-lime chicken with a pineapple/coconut/macadamia nut crust.

I went a little insane with the flavors, though, and it was not delicious. It was edible, and my wife and mother-in-law were very kind with their comments... but it needs a lot of work to make it yummy.

The sides are taro leaves simmered in coconut milk, taro and sweet potato fries and of course a tropical fruit salad.

I pan seared the chicken, braised it in coconut milk for two hours and then finished under the broiler. The lime flavor on the chicken was way too intense, and the crust wasn't what it could have been. Next time I'm going to tone down the marinade a bit, dredge and roll in coconut cream and then coat with macadamia nuts and shredded coconut - and bake it in the oven.

The taro root and sweet potato fries weren't bad, but I cooked them too hot and without enough oil in the pan. These I seasoned with a ginger and turmeric spice blend.