Tuesday, 5 August 2014
Islander’s Chicken and Pineapple
My mother, Moira who is now 87, wanted to join into the Pineapple Princess fun when she found a recipe for Islander’s Chicken and Pineapple Casserole with Rice in one of her recipe books from the 1970s. She was a bit rebellious when following the recipe, but it was a delicious meal! Anne.
Chicken Cookbook and other poultry, June Phillips 1974 Sydney
Islander’s Chicken and Pineapple Casserole with Rice
“A great party chicken dish, sautéed with pineapple and coated with a delicate cream sauce and served on a pile of golden rice pilaf. The whole dish can be cooked on top of the stove or it can be finished in the oven.”
12 chicken pieces (legs, thighs or breasts); 60b butter; 1 tblspn oil; 2 onions, thinly sliced; 470g can pineapple slices, well drained; pinch grated nutmeg;; 1 lemon; 1 cup chicken stock or water; salt and freshly ground black pepper; ½ cup cream
Wipe chicken pieces and brown on all sides in a heavy saucepan or fireproof casserole in butter and oil. Remove chicken and add onions to pan and fry gently until golden. Add to chicken. Halve pineapple slices and fry until golden. Remove. Return chicken and onion to pan. Add nutmeg and two strips of thinly peeled lemon rind. Add stock and season with salt and pepper to taste. Place pineapple on top of chicken, then cover and simmer over as very gentle heat, or in a moderately slow oven 160-180°C for about 1 hour or until chicken is tender. While chicken is cooking prepare the pilaf.
Remove the chicken and pineapple from pan and keep warm. Discard lemon rind and boil the juices in pan, adding lemon juice to taste. Stir in the cream and cook rapidly until sauce thickens slightly. Taste and add more salt and pepper if needed. Serve the chicken on a bed of the rice and spoon sauce over.
90g butter; 1 large onion; 2 cups long grained rice; 1 tspn turmeric; 3 ½ cups chicken stock; 2 tspns salt; freshly ground pepper
Heat butter in a large heavy pan and fry onion until transparent. Add rice and stir for 1 minute, then add turmeric. Pour in the stock and season with salt and a good grinding of pepper. Bring to the boil, cover and cook over a low heat, without stirring, until rice is tender and all the liquid is absorbed, about 25 mins. Fluff up with a fork before serving.