Indonesian spiced coconut chicken

Yield: 1 Servings

Measure Ingredient
8 larges Chicken thighs OR
4 Chicken breasts
1 large Onion, sliced
2 tablespoons Lemon juice
¼ cup Oil
½ pounds Mushrooms, sliced
4 Macadamia nuts, ground
2 Cloves garlic, minced
1 teaspoon Coriander
1 teaspoon Nutmeg
¾ teaspoon Pepper
½ teaspoon Salt
¼ cup Soy sauce
1½ cup Canned cream of coconut (unsweetened)
⅓ cup Half and half
2 Bay leaves

In a plastic bag, combine chicken and spice mixture. Shake until well coated. Let stand in a single layer 1 hour. Saute onion in oil until translucent. Remove onion. Add chicken and brown about 5 minutes per side (I cut the chicken into smaller pieces to cook more evenly and get more spice per piece.) Return onion and any remaining spice mixture to skillet, then add sauce ingredients. Simmer, covered, 20 minutes. Add mushrooms and simmer uncovered 15 minutes. Discard bay leaves. Add lemon juice and heat through. Source: Bill Jernigan One note: if you go to an Asian grocery, get the canned coconut milk. Whatever you do, don't get the sweetened cream of coconut that's used for mixed drinks - you'll taste nothing but sugar.

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@...> on Aug 1, 9

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