Courtesy of PureZing
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
8 free-range chicken pieces (thighs, drumsticks, half breasts)
2 shallots, chopped
1 garlic clove, pressed or finely chopped
1-inch of fresh ginger, peeled and grated or finely chopped
1 cup coconut milk
2 Tablespoons orange marmalade
Sea salt and freshly ground pepper
2/3 cup shredded coconut, toasted
In a large skillet, heat the butter and olive oil and sauté the chicken pieces till browned on all sides. Remove and set aside.
To skillet, add shallots, garlic and ginger and sauté for 2-3 minutes.
Return chicken to skillet and stir in coconut milk, marmalade and salt and pepper to taste.
Simmer uncovered, 10 minutes, or until chicken is cooked through and sauce has reduced a little.
Serve on plates and sprinkle with toasted coconut and curried rice.