8 large Chicken thighs OR
4 Chicken breasts
1 large Onion, sliced
2 tbsp Lemon juice
1/4 cup Oil
1/2 lb Mushrooms, sliced
4 Macadamia nuts, ground
2 Cloves garlic, minced
1 tsp Coriander
1 tsp Nutmeg
3/4 tsp Pepper
1/2 tsp Salt
1/4 cup Soy sauce
1 1/2 cup Canned cream of coconut (unsweetened)
1/3 cup Half and half
2 Bay leaves
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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@gaf.com> on Aug 1, 9
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