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Ingredients

• 1 jar (10.5 oz.)  hot pepper jelly
• 3 tablespoons  apple-cider vinegar
• 1 tablespoon  finely grated peeled fresh ginger plus 3 (1/4-inch-thick) slices
• 3   minced garlic cloves plus 2 cloves mashed with side of knife
• 3/4 cup  chopped scallions plus whole scallions for garnish
• 2 cups  jasmine or basmati rice
• 1/2 cup  toasted sweetened flaked coconut
• 3 pounds  chicken parts (thighs and legs)

Description

Hot Pepper Jelly, Cider Vinegar, Ginger, And Garlic Make Both A Basting Sauce For The Chicken And A Sauce To Serve With It In This Dinner Recipe.

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