South Seas Pineapple Chicken
|Chicken pieces||4 Pound (2 Kilogram)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs) (Medium Dry)|
|Lemon juice||2 Tablespoon (Of 1 Lemon Or Lime)|
|Sesame oil||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Curry powder||1 Teaspoon|
|Finely chopped ginger||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Finely sliced onion||4 Medium|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Cooked rice||1 Cup (16 tbs) (For Serving)|
Place chicken in a flat dish and prepare a marinade from soy sauce, wine, lime or lemon juice, sesame oil, crushed garlic, curry powder, ginger, thyme, oregano, rosemary, pepper and pour over the meat.
Marinate for several hours, turning at least twice.
Heat butter in a pan and fry onion slices until golden.
Drain the meat (keep marinade) and dust with flour.
Heat 2 tablespoons butter in a pan and brown meat on both sides.
Pour over the marinade, arrange onion slices on top, cover and simmer for 45 minutes, uncovering for last 15 minutes.
Saute the pineapple slices in butter till golden brown.
Serve the chicken on a platter garnished with pineapple slices and almonds.
Add 1/4 cup wine to pan juices and simmer briefly.
Pour over meat or serve separately.
Serve with rice.