Spiced Chicken and Pineapple (one way)

The Hot Weather Cookbook, Kim MacDonald, illustrations by Murray Zanoni 1971 Sydney

Spiced Chicken and Pineapple

Serves 4-6

1 X 1.5kg chicken; ¾ tspn chilli powder; 1 tsp salt; 3 cloves garlic, crushed; ½ cup sliced shallots (scallions); 1 tspn anchovy paste; 3 tblsp vegetable oil; 1 ½ cups diced fresh or canned pineapple; 2 tspn grated lime or lemon rind; 2 tblsp lime or lemon juice; 1 cup coconut cream; 2 tspn soy sauce; ½ cup sautéed sliced shallots (scallions) for garnish

Cut the chicken from the bones and cut into 3cm cubes.

Mix together chilli powder, salt, crushed garlic, shallots and anchovy paste. Add chicken, mix well and leave to stand for 1 hour.

Heat oil in a heavy-based saucepan and fry the chicken and pineapple until chicken is lightly browned. Add rind, lime juice, coconut cream and soy sauce. Cover and simmer over a low heat for 30 minutes or until tender.

Serve hot, sprinkled with sautéed sliced shallots for garnish, and accompany with boiled rice and hot spicy chutney.