Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Breasts of Chicken
1/2 ts Salt
1/2 ts Allspice
1/2 ts Pepper
1/2 c Coconut milk (divided)
1/2 c Shredded coconut
2 Eggs
1/2 c Clarified butter
2 Pineapple rings for garnish
1 c Cooked wild rice
Sauce for Chicken Aloha
See #100

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 hr. before using, make egg batter of 2
eggs and 1/3 cup of coconut milk. Roll chicken in the toasted
coconut, then dip in egg batter, and fry in clarified butter in a
skillet until golden brown, approx. 25 min. Serves 2.

To make coconut milk: Grate the meat from a quarter of a fresh
coconut. 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.

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