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Indonesian Spiced Coconut Chicken
Ingredients
- 8 lrg Chicken thighs Or possibly
- 4 x Chicken breasts
- 1 lrg Onion, sliced
- 2 Tbsp. Lemon juice
- 1/4 c. Oil
- 1/2 lb Mushrooms, sliced
- 4 x Macadamia nuts, grnd
- 2 x Cloves garlic, chopped
- 1 tsp Coriander
- 1 tsp Nutmeg
- 3/4 tsp Pepper
- 1/2 tsp Salt
- 1/4 c. Soy sauce
- 1 1/2 c. Canned cream of coconut (unsweetened)
- 1/3 c. Half and half
- 2 x Bay leaves
Directions
- In a plastic bag, combine chicken and spice mix. Shake till well coated. Let stand in a single layer 1 hour. Saute/fry onion in oil till translucent/soft. Remove onion. Add in chicken and brown about 5 min per side
- (I cut the chicken into smaller pcs to cook more proportionately and get more spice per piece.) Return onion and any remaining spice mix to skillet, then add in sauce ingredients. Simmer, covered, 20 min. Add in mushrooms and simmer uncovered 15 min. Throw away bay leaves. Add in lemon juice and heat through.
- the canned coconut lowfat milk. Whatever you do, do not get the sweetened cream of coconut which's used for mixed drinks - you'll taste nothing but sugar.
- 9
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