This Caribbean coconut chicken recipe from 1974 goes big on flavor

Ingredients

• 6 whole broiler-fryer chicken breasts, split and boned
• 6 tablespoons butter or margarine, divided
• 2 large sweet onions, very thinly sliced
• 4 teaspoons brown sugar
• 1/4 teaspoon crumbled saffron threads, steeped in 1 tablespoon hot water
• 4 ounces sliced pimientos
• 1/4 cup currants
• 2 tablespoons lemon juice
• Salt and freshly-ground black pepper
• 6 tablespoons melted butter or margarine (or olive oil)
• 2 tablespoons lemon or lime juice
• 1/2 teaspoon each salt and freshly ground black pepper
• 2 cups flaked coconut
• 1/4 cup chopped parsley