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1
Season chicken with salt, allspice, and freshly grnd pepper, then wet it with coconut lowfat milk.
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2
Let it settle for a few hrs.
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3
Toast coconut till light brown.
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4
One hour before using, make egg batter of 2 Large eggs and 1/3 c. of coconut lowfat milk.
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5
Roll chicken in the toasted coconut, then dip in egg batter, and fry in clarified butter in a skillet untill golden, approximately 25 min.
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6
To Make Coconut lowfat milk:Grate the meat from a quarter of a fresh cocunut.
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7
Pour 1 c. warm lowfat milk over it and let stand 1 hour.
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8
Strain through 2 thicknesses of cheesecloth and squeeze dry.
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9
To Clarify butter:Heat butter in small pan over low heat.
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10
Pour off the clear golden brown liquid and throw away the milky sediment remaining in the pan.
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11
FOR THE SAUCE:Cut leg of chicken and breast bones in pcs.
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12
Heat oil with paprika in frying pan; add in chicken and cook slowly, covered for 30 mminutes, turning once or possibly twice.
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13
Add in mushroom stems and cook 10 min more.
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14
Then add in flour, smoothing it in to prevent lumps.
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15
Add in lowfat sour cream and cook slowly - don't let it boil - till juices are well-mixed.
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16
Add in brown gravy, boil, and season with salt, pepper, and lemon juice.
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17
Strain and serve with the breasts.
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18
Serve on silver platter topped with a sugar glazed pineapple ring and garnished with wild rice.
