Method
- Peel the garlic, sprinkle with salt and crush with a fork. Squeeze the juice of 1 lime and mash it into the garlic with the mango juice and rum.
- Cut the chicken into 12 pieces. Put into a bowl and pour over the marinade. Cover the bowl, put the fridge and marinate for 1 hour, turning the piecves now and again.
- Mix the grated coconut with half the flour on another plate. Beat the eggs. Remove the chicken from the marinade. Dip first in plain flour, the egg and finally coconut flour. Heat the oil in a large frying pan.
- Fry the chicken in three batched for about 15 minutes each, turning once until golden; fry the chicken breasts for 12 minutes. Put the chicken on a plate lined with kitchen paper towels and keep warm in a low oven.
- Cut the rest of the limes into slices. Cut the mango into very thin wedges. Carnish the chicken with the fruit.
