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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Maui Chicken Recipe

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This recipe for Maui Chicken is from Janis Weart's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken, whole
1/2 c. celery, chopped
2 T. onion, chopped
3 T. butter
1/4 c. syrup from pineapple
1 T. lemon juice
2 c. pkgd cornbread stuffing mix
1/4 c. shredded coconut
2 tsp. flour
1/2 tsp. paprika
1 c. water
1 8 1/4 oz.can crushed pineapple, drained
Directions:
Directions:
Preheat oven to 400º. Sprinkle body cavity of chicken with salt. Saute celery and onion lightly in 2 T. butter. Add 1/4 cup pineapple syrup and lemon juice and heat to boiling. Pour over stuffing mix, tossing to moisten evenly. Add pineapple and coconut and mix well. Stuff lightly into body and neck of the chicken and skewer openings. Tie legs together close to the body, and tie wings close to breast. Place in roasting pan. Melt remaining T. butter and mix with flour and paprika. Brush over skin. Bake at 400º for 30 minutes or until skin begins to brown. Pour water into baking pan and cover, using foil if pan does not have a lid. Reset oven to 325º and bake 1 1/2 hours longer until chicken is very tender. Remove strings and skewers before serving.

 

 

 

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