4 Tablespoons margarine (you can use butter if you are not kosher)
2 Tablespoons curry powder
1/4 cup dry white wine
2-3 pounds chicken wing drummettes or chicken cut into 1/8ths
1 cup mango chutney
1/4 cup shredded coconut
1 Tablespoon finely chopped scallion
2 Tablespoons finely chopped peanuts

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1.    Melt the margarine in a saucepan and stir in the curry powder.  Cook for 2-3 minutes and add the wine.  Remove from heat.

2.     Remove any excess fat from the chicken parts.  Wash and pat dry.  If using whole wings, discard the tip and cut the two bone section and drummettes apart.

3.    Place the chicken parts in a roasting pan and baste with the curry sauce.  Bake for 20 minutes in a 350F Oven.

4.    Chop up any large pieces of mango in the chutney and then spread the chutney over the chicken parts.  Bake for 30 minutes or until chicken is tender.

5.    Place the chicken on a serving platter and reduce the sauce by 1/3.

6.    Pour the sauce over the chicken and sprinkle with the coconut, scallions and peanuts.  Serve.

NOTE:  May be made in advance and reheated in the microwave or oven.  Garnish with the coconut, scallion, and peanuts only after reheating and before serving.

Double Coconut Chocolate Macaroons

8 ounces almonds

1 cup sugar

2 cups lightly packed coconut

9 ounces dark chocolate, 60% cocoa butter

3 egg whites (approximately 1/3 cup whites)

1/3 cup coconut milk (unsweetened)

1 teaspoon almond extract

1. Place almonds in a processor workbowl and pulse the machine on and off until the nuts are finely chopped. Add the sugar and coconut and pulse once or twice to combine
2. Melt the chocolate in the microwave. 1 minute @ 80% and 45 seconds @50%. This time is approximate and based on a 1 ½ inch thick block of chocolate. It might take less time. Watch carefully and stir the chocolate after the first 45 seconds to check on the melting time.
3. In a small glass measuring cup combine the egg whites, coconut milk and the extract. Set aside.
4. Add the chocolate to the nut mixture in the processor workbowl.
5. With the motor running, pour the egg white mixture into the workbowl and just process until the mixture comes together and is well combined.
6. Pre-heat oven to 350F.
7. Wet your hands or lightly coat them with oil. Dough is very sticky. Freeze for 5 minutes if it is too hard to handle.
8. Scoop up one Tablespoon of dough and shape into a ball the size of a small walnut. Place on a parchment-lined cookie sheet. Repeat with the remaining dough.
9. Bake the macaroons for 12-15 minutes. (Convection ovens only need about 12 minutes at 350F.)
10. Cool completely and then store in air tight container or freeze. Do not over bake as cookie will harden more when the chocolate solidifies at room temperature.

Yield: 5 dozen macaroons

Incredible taste, easy to make and fun to eat especially with all of its accompaniments. What more could you want from a soup? Oh, yes, it’s beautiful to look at and packed with loads of nutrients. All the spices actually add up to a curry but this soup is more delicate and less spicy than a normal curry. Kids love to put the raisins, coconut and peanuts on top! Put a scoop of cooked basmati rice in your soup bowl before adding the soup and you have a complete meal.

Ingredients

• 1 3-pound chicken, cut up
• 6 cups chicken stock or water
• 1 onion stuck with 6 cloves
• 1 stalk of celery
• 1 carrot coarsely chopped
• 1 bay leaf
• 2 sprigs of parsley
• Salt to taste
• 15 whole peppercorns
• 1 cup packaged coconut
• 1 16-ounce can chickpeas, drained
• 4 Tablespoons Pareve margarine
• 6 Tablespoons flour
• 1 Tablespoon turmeric
• 1/2 teaspoon powdered ginger
• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• 2 cloves garlic, minced
• 1/8-1/4 teaspoon cayenne pepper
• 1-cup soy creamer
• Salt and pepper to taste

Preparation Instructions

1. Cook the chicken in a 4-quart pot with the next 8 ingredients for 1 hour or until the chicken is tender. Strain the broth and remove the meat from the bones.
2. Put 2 cups of the strained broth into a blender and add the coconut. Blend until the coconut is pulverized. Strain the coconut milk through cheesecloth or a double mesh strainer. Throw away any coconut solids
3. If the blender is gritty rinse out the container with water; no need to thoroughly wash or dry. Add coconut milk and chickpeas to the blender and blend until smooth.
4. Combine all of the spices with the flour. Melt the 4 Tablespoons pareve margarine in a 3-quart saucepan. Whisk in the flour mixture and the garlic and stir for 1 minute. Whisk in the coconut milk mixture and the remaining broth until smooth and thickened.
5. Add the cream and the chicken pieces and season to taste with the salt and pepper.

Additional Notes

Note 1: Coconut milk does not contain any dairy products. It gets its name from its color and consistency.

Note 2: If you do not keep a kosher kitchen you may substitute butter for margarine and half and half for soy creamer.