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Chicken Kelaguen
This recipe is courtesy of Dorothy Horn's

2 to 3 lbs whole chicken fryer
1 cup of grated coconut
1/2 cup of lemon juice
1 Tbs of Salt
6 small hot peppers (optional or less)

Cut chicken in half and sprinkle with salt. Place in a broiler pan or do over charcoal. Broil for 10 minutes only as the chicken should not be thoroughly cooked. Turn over and broil for another 5 minutes. De-bone, chop or grind. Mix all ingredients in a bowl. Chill at least one hour. Serve with tortillas or crackers.

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