Thai Roasted Chicken, Avocado-Citrus Salad

DEAR SOS: You printed a recipe request from Jean, asking about Thai chicken. It occurs to me that she may be referring to a recipe you previously published. It’s quite delicious and worth trying.

--MIRIAM

DEAR MIRIAM: Thank you for resurrecting our recipe and taking the time to share it.

THAI ROASTED CHICKEN 2 (4-inch) pieces ginger root, peeled 12 medium cloves garlic 8 medium shallots 1 medium parsnip, peeled and cubed 1 cup canned cream of coconut or coconut milk 1/2 cup dark-brown sugar, packed 1/4 cup light soy sauce 5 tablespoons sesame oil 8 chicken breast halves or legs 1/4 cup cilantro leaves, minced

Mince ginger root, garlic, shallots and parsnip in food processor fitted with metal blade. Add coconut milk, brown sugar, soy sauce and sesame oil. Puree.

Pour puree over chicken and refrigerate overnight.

With oven rack at lowest setting, bake chicken, uncovered, at 375 degrees 45 minutes to 1 hour, until topping is slightly dry. Place under boiler and broil until crisp and browned. Garnish with cilantro. Makes 6 to 8 servings.

Each of 6 servings contains about: 628 calories; 822 mg sodium; 116 mg cholesterol; 37 grams fat; 33 grams carbohydrates; 42 grams protein; 2.05 grams fiber.

DEAR SOS: My sisters, now passed away, used to serve a great appetizer consisting of alternating slices of avocado and grapefruit segments. It’s the dressing that has me stumped. I believe it contained lime juice, honey and ginger, but it had a creamy look and texture. Your help will be appreciated.

--HARRIS

DEAR HARRIS: We can’t find the exact recipe you’re looking for, but here’s a cooling avocado-citrus appetizer that contains some of the ingredients you mention. Perhaps it will satisfy.

AVOCADO-CITRUS SALAD 3 grapefruits 4 oranges 2 avocados Lemon juice 1 (8 3/4-ounce) can pineapple chunks Mint sprigs or candied ginger strips Pineapple Cream Dressing

Cut grapefruits in halves. Cut around each section, loosening fruit from membrane. Remove sections, reserving shells for serving, if desired. Cut out and discard core and membrane. Peel and cut oranges into sections. Chill grapefruit and oranges.

Cut avocados in halves, lengthwise, and remove pits. Peel and dice. Dip avocado pieces in lemon juice to prevent darkening. Drain pineapple, reserving 3 tablespoons syrup for dressing. Combine grapefruit and orange segments with avocado and place into grapefruit shells. Garnish with mint. Serve with Pineapple Cream Dressing. Makes 6 servings.

Each serving contains about: 379 calories; 287 mg sodium; 10 mg cholesterol; 24 grams fat; 45 grams carbohydrates; 3 grams protein; 2.19 grams fiber.

Pineapple Cream Dressing

1 cup mayonnaise

3 tablespoons pineapple syrup

1/2 teaspoon minced candied ginger or mint flakes

Blend mayonnaise and pineapple syrup. Stir in ginger. Chill at least 1 hour before serving. Makes 1 cup.