George Schaefer's Coconut Chicken Hawaiian
6 large chicken legs with thighs attached (or 3 large chicken breasts, split)
Seasonings for chicken: seasoned salt, ground pepper, paprika, poultry seasoning, ground ginger, coriander, thyme and rosemary
6 large mushroom caps (fresh or canned)
Basting sauce (recipe below)
Hawaiian coconut chips (available in most supermarkets or health food stores)
Wash and pat dry chicken parts. Place skin side down in large, lightly greased dish. Squeeze juice of one lemon and one-half lime over chicken. Sprinkle chicken with seasoned salt, pepper, paprika and poultry seasoning. Turn over and squeeze remaining lemon and lime juices and season again with the same seasonings. Place mushroom caps (lightly saute fresh caps in butter, or use drained canned mushroom caps) on top of chicken, stem side down. Bake uncovered in preheated 400 degrees F. oven about 30 minutes, basting several times during cooking. Serve on platter lined with romaine leaves. Garnish with coconut chips. Lovely for summer dining.
One 6-oz. can unsweetened pineapple juice
One 4-oz. can banana-orange juice
1/2 cup dry white wine
1/4 cup sherry
1/2 tsp. soy sauce
1/4 cup teriyaki sauce
1 dash white rum (or Cointreau)
Combine all ingredients and shake well.