Indonesian Spiced Coconut Chicken

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Indonesian Spiced Coconut Chicken Ingredients

8 lg Chicken thighs OR	1 ts Coriander
4 Chicken breasts	1 ts Nutmeg
1 lg Onion, sliced	3/4 ts Pepper
2 tb Lemon juice	1/2 ts Salt
1/4 c Oil	1/4 c Soy sauce
1/2 lb Mushrooms, sliced	1 1/2 c Canned cream of coconut
4 Macadamia nuts, ground	1/3 c Half and half
2 Cloves garlic, minced	2 Bay leaves

Instructions for Indonesian Spiced Coconut Chicken

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, dont get the sweetened cream of coconut thats used for mixed drinks - youll 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

Main Ingredient: ChickenCuisine: Uncategorized

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