Recipe#25139

Title: Indonesian Spiced Coconut Chicken

From: Lisa Clarke 
Date: Fri, 01 Aug 1997 09:34:07 EDT 
* The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN

Yield: 1 Servings
 
      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.