Directions:
PREHEAT oven to 450°F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, 1 piece at a time, turning to evenly coat both sides. Place, skin sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 minutes or until chicken begins to brown.
MEANWHILE, melt remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apple, onion, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onion is tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350°F.
POUR sauce over chicken; sprinkle with remaining 1/2 cup coconut. Bake 20 to 25 minutes or until chicken is cooked through. Spoon rice onto serving platter; top with the chicken and sauce.
KITCHENS TIPS:
Serve with a mixed green salad for added color and texture. As a bonus, you'll get a serving of vegetables, too!
|
