|
|
|
 |
|
|
Indonesian Spiced Coconut Chicken
|
 |
|
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
1/3 cup Half and half
2 Bay leaves
2 Small tomatoes
|
1. In a plastic bag, combine chicken and spice mixture. Shake until well coated. Let stand in a single layer 1 hour.
2. Sauté onion in oil until translucent. Remove onion. Add chicken and brown about 5 minutes per side. Return onion and any remaining spice mixture to skillet, then add sauce ingredients. Simmer, covered, 20 minutes.
3. Add mushrooms, tomatoes and simmer uncovered 15 minutes. Discard bay leaves. Add lemon juice and heat through.
|
 |
Preparation Time: |
Serves: 6 |
| Recipe Origin: Indonesia |
|
Submitted by: |
|
Baovan Truong
Washington
United States |
|
|
|
|
| This recipe has been viewed 4920 times. |
|
|
|
