Ingredients:
6 chicken thighs
1/3 cup flour
1 teaspoon ground ginger
1 teaspoon salt
¼ teaspoon pepper
1/3 cup butter
1 tablespoon oil
½ cup chopped spring onion
15 oz or 425 g can crushed pineapple well drained
1 ½ teaspoons soy sauce
pineapple slices and parsley for serving
Method:
Remove skin from the chicken thighs and pat dry each one with paper towel. Coat the pieces with a mixture of flour, ginger, salt and pepper. Melt the butter and oil in a fry pan and add the chicken and cook until golden. Lift out, drain on paper and place in a casserole.
Add the spring onion to the drippings in the pan and brown lightly, then add the remainder of the seasoned flour. Cook, stirring until smooth and lightly colored.
Combine the syrup drained from the pineapple with the soy sauce and enough water to make up 1 ½ cups. Add to the pan and cook, stirring until the gravy boil and slightly thickens.
Spoon the crushed pineapple over the chicken then add the gravy.
Cover and cook in a moderate oven (350°F/ 180°C) for 1 hour or until the chicken is tender.
Serve garnished with pineapple slices and parsley.