Wash chicken and blot dry with paper towels. Season with salt and pepper. Heat oil in a large saute pan. Brown the chicken on all sides, 3-4 minutes. Transfer the chicken to a platter. Pour off all the fat. Melt the butter in the pan. Sautee the shallots, garlic and ginger until soft, but not brown, about 2 minutes. Return the chicken to the pan. Stir in the coconut milk, marmalade, salt and pepper. Simmer the chicken, uncovered, until almost cooked, 15-20 minutes. Stir in the fresh fruits and the cashews and cook the chicken through, about 5 minutes more. Correct the seasonings, adding salt and pepper to taste. If the sauce needs sweetness, add a little more orange marmalade. Transfer the chicken to a bowl or platter. Spoon the sauce and fruit over it. Sprinkle the toasted coconut on top. Serve at once. MC formatting by firstname.lastname@example.org NOTES : To toast cashews, brtown in a heavy, dry frying pan over Low heat. Shake the pans as the nuts roast. To toast coconut, spread on baking sheet, place in 350 F. oven and brown, stirring frequently for 5-8 minutes. Recipe by: Miami Spice: New Florida Cuisine/Lansing St.Journal Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 327 (100%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 91.6mg||28 %|
|Sodium 43.6mg||2 %|
|Potassium 13.2mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0.4g||1 %|
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Calories per serving: 327
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