American Recipes for a change!

We asked Leke's wife, Nike, to contribute an American Recipe we could try for a change! She did and gave us in advance, two secret recipes she planned for her family Thanksgiving Dinner. The recipes are suitable for other occasions too. Try them out.

Coconut Chicken by Nike Adesina

12 chicken drumsticks or any favorite chicken parts (allow 2 to 3 pieces per person, depending on size)
1/2 cup canned pineapple juice
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated ginger
Freshly ground pepper to taste
1 egg
2 tablespoons milk
1 cup fresh bread crumbs*
1 cup flaked unsweetened coconut
1/4 cup flour (for dusting)

* Use any French, Italian, or regular white bread. Remove the crusts, cut into pieces and process into fine crumbs in a food processor or blender.

Skin, rinse, and pat chicken dry with paper towels. Place chicken in a container and set aside.

In a small bowl, combine pineapple juice, olive oil. grated ginger, and pepper; pour over chicken. Refrigerate, covered, for several hours (turning pieces occasionally to marinate evenly).

Preheat oven to 350 degrees F. Coat a large cookie sheet or a 15x10x2-inch shallow baking pan with vegetable spray.

In a shallow bowl, lightly beat egg with the milk; set aside. Combine the bread crumbs with the coconut on a sheet of wax paper; set aside. Place flour in plastic bag and add 1 to 2 pieces of chicken at a time; shake to coat. Dip in egg mixture, and roll in bread crumb/coconut mixture. Arrange breaded chicken pieces in a single layer and bake, uncovered, for 60 to 90 minutes (juices will run clear when cut with the tip of a knife). Remove from oven. Serve warm or cold.

Makes 4 servings.  

 Winter Bean Curry by Nike Adesina

1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, peeled and finely chopped
2 large potatoes, peeled and chopped
1 large carrot, peeled and sliced
1 1/2 tablespoons mild Indian curry paste
1/2 teaspoon mild curry powder
1/2 teaspoon ground cinnamon
1 large or 2 medium tomatoes, peeled and chopped
1 bay leaf
4 cups chicken or vegetable stock
2 (19-ounce) cans mixed beans
1 apple, peeled and chopped
2 tablespoons sweet mango chutney
3 teaspoons cornstarch diluted in 1 tablespoon water
1 (10-ounce) package baby spinach, rinsed and trimmed

3/4 teaspoon salt
Cooked white or brown rice

Heat olive oil in a large frying pan over medium heat; add onion and garlic and heat for approximately 1 to 2 minutes or until soft. Add potatoes and carrots; cook an additional 5 minutes. Add curry paste, curry powder, and cinnamon; cook and stir for 1 minute. Add chopped tomato, 1 bay leaf and chicken or vegetable stock; bring to a boil, scraping the bits off the bottom. Reduce heat to low and simmer approximately 20 minutes, uncovered, stirring occasionally until vegetables are soft.

Add beans, apple, mango chutney, and cornstarch mixture; simmer several minutes longer. Add spinach and stir until wilted. Season with salt and remove bay leaf. Remove from heat and serve with white or brown rice. Pass around plain yogurt and additional chutney for toppings.

Makes 4 servings.

(Nike and her husband, Leke, are in American dress in the picture above).


ęSanya Oloruntoba, Family Webmaster, 2000-2005