Orange Coconut Chicken
14 chicken drumsticks
2 Tbs olive oil
1/2 can coconut milk
1/2 of 18-ounce jar orange marmalade
1 tsp dried parsley flakes
1/4 tsp poultry seasoning
1/4 tsp ground ginger (maybe less, depending on your liking of ginger)
1/2 tsp onion powder
dash or two of cayenne
1/4 c coconut flakes
In nonstick skillet over medium high heat, heat olive oil, then place in drumsticks, skin side down, to brown. While browning, mix remaining ingredients in small bowl. Turn chicken over, pour sauce all over, cover, reduce heat to low or medium low. Cook for 1 hour. Remove cover, increase heat to medium, let cook an additional 15 minutes. Turn chicken and continue cooking until done and sauce is reduced.
Serve with rice and mixed oriental veggies.
*Perhaps the best compliments were:
Hubby -- "Very filling ... so good ... I guess I'm done." After only two drumsticks. If you know my husband, you know that's not normal. He just couldn't stuff any more in him. Of course, I'll put it in the fridge and he'll eat it when he gets home from work. lol
Kiddo -- "Mom, where did you get this recipe? It's so good!" "From my BRAIN!" "No, really. Where?" hahaha. Stinkin' kid.
Baby -- "nom nom nom ..."
