Classic Chicken Hawaiian
|Chicken breast||12 Ounce, frozen (1 Package)|
|Chicken thighs/Chicken legs||12 Ounce, frozen (1 Package)|
|Soy||1⁄4 Cup (4 tbs)|
|Dry white table wine||1⁄4 Cup (4 tbs)|
|Lime||1 , juiced|
|Garlic||1 Clove (5 gm), mashed/minced|
|Curry powder||1 Teaspoon|
|Minced ginger root||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Onions||2 Medium, thinly sliced|
|Uncooked rice||2 Cup (32 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Dates||16 , sliced (1/2 Package)|
|Pimiento||1 , cut in small pieces|
Thaw chicken breasts and legs; cut each chicken breast into 2 pieces.
Mix together soy, wine, lime juice, garlic, curry, ginger root, thyme, oregano, and pepper (no salt).
Pour over chicken and marinate for several hours, turning chicken occasionally.
Fry the onions in 2 tablespoons of the butter until light yellow and remove from pan.
Add the other 2 tablespoons butter to pan and then fry the chicken pieces (which have been drained and dusted with flour) until brown on all sides.
Pour in the marinade, cover, and steam until tender, about 45 minutes, uncovering pan for the last 15 minutes.
While chicken is steaming, cook rice by your preferred method.
Saute the pineapple slices in the tablespoon of butter until lightly browned.