This is the day the LORD has made; let us rejoice and be glad in it. Psalm 118:24
I’ve had this little inkling to start a blog for a while now. Not having any clue about how to do that kind of put a crimp in my plans. But, as an old friend used to say, “Every day’s a school day”. So, I did some research and Googled a lot of stuff, and I think I’m on the way.
We seem to eat a lot of chicken, so I thought I’d start out with one of my favorite recipes , Tahitian Tidbits. This is actually an appetizer recipe, but it can easily be a meal by making lettuce wraps out of it (although I will make it as an appetizer here). I thought I had gotten this recipe from my dear friend Caralyn way back in the 1980s. But, she claims she got it from me, so who knows.
Of course, before we get started, I do need to share my favorite joke, which oddly enough, concerns chickens! This guy goes into a restaurant, and he says to the waitress, “I need to know how you prepare your chicken”. She looks at him for beat or two, then says, “Well, we just tell ‘em they’re all gonna die”. I know, I know, it’s dumb, but it always makes me laugh.
And on that note, let me show you how to make Tahitian Tidbits. They are a little bit of work, but trust me, you won’t be disappointed. Oh, and for those of you who don’t like coconut, try it anyway, it makes the recipe.
Once it starts to boil turn the heat down and simmer until the chicken is cooked through. Put the chicken and the broth in a container, and put it in the refrigerator. You can do this the day before if you like. It will need to marinate for a few hours at least. Curry will stain, so be careful not spill.
Except for the raisins. Pick out the raisins. I don’t think you should ever put raisins in anything you’re actually going to eat Although they are good on their own. Sometimes. If there’s nothing else to eat and you’re starving.
Now toast the coconut. You can do this in a toaster oven, a regular oven, or my favorite, in a glass pie plate in microwave.Be careful not to burn it. I usually start with about 30 seconds on “high” and then back it down to 20 seconds at a time, stirring each time.
Wrap each chicken chunk in a piece of lettuce and secure with toothpick. Some of them might look a little kitttywampus, but don’t worry, they don’t have to be perfect. Put the chutney dip and the toasted coconut in separate serving bowls.
To eat, dip the wrapped chicken chunks in the sour cream/chutney dressing, then in the toasted coconut. Oh, my, this is just yummy. Remember the scene in the movie Young Frankenstein where Madeline Kahn is with the monster and she starts to sing an aria? Yep, it’s that good. Enjoy!
- 2 whole boneless and skinless chicken breasts
- 2 cups of chicken broth
- 4 teaspoons curry powder
- 1 cup sour cream
- 2 tablespoons chopped dry roasted peanuts
- 1/4 cup mango chutney
- 1 cup toasted sweetened coconut
- Any large leaf lettuce
- Place the chicken broth, chicken breasts and curry in a large skillet, and bring to a boil over medium high heat. Reduce heat and simmer for 25 minutes, or until chicken is cooked through. Remove from heat, and refrigerate overnight or at least 4 hours.
- Cut cooled chicken into bite size pieces (abou1 1” x 1”).
- Wrap each chicken piece in strip of lettuce secured with a toothpick and place on serving platter. Cover and refrigerate until ready to serve.
- Mix the sour cream, chopped peanuts and mango chutney together and place in a serving bowl. Refrigerate until ready to serve.
- Place toasted coconut in a separate serving bowl.
- Dip the lettuce wrapped chicken into the mango chutney, then the toasted coconut, and enjoy!
- Makes about 36.
HINT: To toast coconut, you may use either the oven or microwave.
- To toast using the oven, place in a shallow layer on baking pan. Bake at 350⁰, turning every 5 minutes with a spatula, until toasted to a light or medium brown.
- To toast using the microwave, place coconut on a microwave-safe plate (I prefer a glass pie plate) and microwave on high 1 minute. Stir, and continue to microwave on high in 30 second intervals, stirring between each, until toasted.