Indonesian Spiced Coconut Chicken

Recipe Ingredients

8 tablespoons	120ml	Chicken thighs or (large)
4		Chicken breasts
1		Onion - sliced (large)
2 tablespoons	30ml	Lemon juice
1/4 cup	59ml	Oil
1/2 lb	227g / 8oz	Mushrooms - sliced
4		Macadamia nuts - ground
2		Garlic - minced
1 teaspoon	5ml	Coriander
1 teaspoon	5ml	Nutmeg
3/4 teaspoon	3.8ml	Pepper
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Soy sauce
1 1/2 cups	355ml	Canned cream of coconut - (unsweetened)
1/3 cup	78ml	Half and half
2		Bay leaves

Recipe Instructions

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.

Source:
Discard bay leaves. Add lemon juice and heat through. Bill Jernigan One note: if you go to an Asian grocery, get the canned coconut milk.

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