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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My mom found this recipe and it is to die for !!!! So tasty, but somewhat fatening...can't have it both ways I suppose.This is a mild flavoured casserole, if you want it hotter, add more chili sauce. Ingredients:
2 lbs boneless skinless chicken thighs |
2 tablespoons vegetable oil |
1 medium onion (chopped) |
1 garlic clove (minced) |
1 teaspoon coriander |
1 teaspoon cumin |
1 teaspoon salt |
2 teaspoons grated fresh ginger |
2 -3 teaspoons hot asian chili sauce |
2 tablespoons soy sauce |
2 tablespoons peanut butter (crunchy is best) |
14 ounces coconut milk |
1 teaspoon grated lime rind |
1 lime, juice of |
Directions:
1. Heat oil and brown chicken in skillet. (15 min.).
2. Set aside in large casserole.
3. Saute onion and garlic, cook until tender.
4. Stir in coriander, cumin, salt, ginger, chili sauce, soy sauce, peanut butter and coconut milk.
5. Stir to blend for one minute and remove from heat.
6. Pour mixture over chicken.
7. Cover and cook 1 hour at 325 degrees F.
8. Just before serving, stir in lime rind and juice.
9. Serve over rice.
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