by Diana
Roll boneless pieces of chicken in a mixture of salt, pepper, cayenne, 8 coriander seeds and coriander. Stand a coconut in hot water for ½ hour. Brown the chicken or not, cover with juice (water from the coconut soaking) just over the top, sprinkle with 1 tsp tarragon, add a bay leaf, a boullion cube and a small amount of coconut. Cook slowly in the oven. At the last minute, beat an egg yolk into the juice to thicken.
