Ingredients
2 lbs. hi ken thighs, boneless and skinless
2 Tbsp. vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1tsp. Coriander
1tsp. Cumin
1tsp. Salt
2 Tsp. grated ginger
2-3 tsp. sweet hot oriental chili sauce
2 Tbsp. soy sauce
2 Tbsp. peanut butter
14-oz. can coconut milk
1tsp. Grated lime rind
Juice of one lime
Preparation
Heat oil and brown chicken(15min).Set aside in a large casserole. sauté onion and garlic and cook until tender. stir in coriander, cumin, salt, ginger, chili sauce, soy sauce and peanut butter. add coconut milk and stir to blend. Pour mixture over chicken, cover and cook 1 hour at 325F. Just before serving, stir in lime rind and juice. serve over rice.
