Indonesian Spiced Coconut Chicken

Title:
Indonesian Spiced Coconut Chicken

Yield:
1 Servings

Categories:
Chicken,
Spicy,
Indonesian




Ingredients:





     8 lg Chicken thighs OR


     4    Chicken breasts


     1 lg Onion, sliced


     2 tb Lemon juice


   1/4 c  Oil


   1/2 lb Mushrooms, sliced


     4    Macadamia nuts, ground


     2    Cloves garlic, minced


     1 ts Coriander


     1 ts Nutmeg


   3/4 ts Pepper


   1/2 ts Salt


   1/4 c  Soy sauce


 1 1/2 c  Canned cream of coconut


          -(unsweetened)


   1/3 c  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 
on Aug 1,


 9