Haven't tried this recipe, but it seems yummy. Mostly its a nice article about an old time Hawaii fan.
I found it folded into a Celebrity Cookbook compiled by Dinah Shore (nice in and of itself).
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Memphis Press-Scimitar, Thursday, August 23, 1973
Use 6 Large Chicken Legs for Unusual Hawaiian Dish
by Johna Blinn
HOLLYWOOD. - "We go back to Hawaii at least once a year, and more often if we can,"
director-producer George Schaefer said during dinner here, savoring his favorite
cocktail, the Mai Tai. "I love everything about Hawaii; the food, the climate, and
especially the people. It's an ideal place, where I hope to retire one day. I don't
dare go near the kitchen - my wife Mildred is such an excellent cook-but I'm very
big at the bar," he said, with a rippling laugh. "I credit my way of making Mais
Tais to Beulah Bondi, who made the greatest drinks in the world. In fact, hers kind
of spoiled you for any others!"
Schaefer often harks back to his love for Hawaiian fare and people, which dates from
the time he spent as a member of the entertainment section of the army. "Back in the
war years, we used to go to some real luaus - not like the touristy ones held in big
hotels today. The thing you have to do is to start off with a drink before dinner -
a little saki or even rum; anything will do until you get that pleasant glow. And
then you sit down on the ground and face the poi. I'm not crazy about poi (cooked,
fermented taro root, mashed to a paste and eaten with the fingers), but then they
bring on that huge delicious pig that's been cooking down in the coals. The flavor
is really exciting, especially with all the wonderful side dishes they bring on."
Mildred's love for Hawaiian food gives that "Schaefer touch" to her choice of salads
and fresh fruit desserts. Her favorite Polynesian salad is easy to create. She
combines canned boneless chicken with slivered water chestnuts, bamboo shoots,
mushrooms, pineapple tidbits and mandarin oranges. "I like a fruity dressing, made
with the juices from the fruits mixed with a dash of fresh orange juice, Cointreau
and fresh lime juice."
Her recipe for Coconut Chicken Hawaiian will make anyone walk to the kitchen to
prepare the different and delightful dish. The recipe follows:
COCONUT CHICKEN HAWAIIAN
(6 servings)
6 large chicken legs with thighs attached (or 3 large chicken breasts, split)
2 lemons
1 lime
Seasoning for chicken: seasoned salt, ground pepper, paprika, poultry seasoning,
ground ginger, coriander, thyme and rosemary
6 large mushroom caps (fresh or canned)
Basting sauce
Romaine lettuce
Hawaiian coconut chips (available in most supermarkets or health stores)
Wash, pat dry chicken parts; place skin side down in large, lightly greased baking
dish. Squeeze juice of one lemon and one-half lime over chicken. Sprinkle chicken
with seasoned salt, pepper, paprika and poultry seasoning. Turn over and squeeze
remaining lemon and lime juices and season again with the same seasonings. Place
mushroom caps (lightly saute fresh caps in butter, or use drained canned mushroom
caps) on top of chicken, stem side down. Bake uncovered in preheated 400 degrees F.
oven about 30 min., basting several times during cooking. Serve on platter lined
with Romaine leaves. Garnish with coconut chips. Lovely for summer dining.
BASTING SAUCE
One 6-oz. can unsweetened pineapple juice
One 4-oz. can banana-orange juice
1/2 cup dry white wine
1/4 cup sherry
1/2 tsp. soy sauce
1/4 cup teriyaki sauce
1 dash white rum (or Cointreau)
Combine all ingredients. Shake well.
[ Edited by: Xndr du Sauvage 2008-04-17 10:24 ]
