Member: Cook350
Servings: 4 servings
Prep time: 6-8 hours
Cook time: 25-35 minutes
Level: Medium
This recipe is courtesy of Chef Ami Bonen. Although it may seem a little adventurous and may require ingredients that have yet to make their way to your pantry - it is well worth the effort, as your taste buds and grateful guests will attest.
Ingredients:
1½ to 2 pounds boneless skinless chicken thighs
Marinade:
1 small onion, cut into chunks
3 tablespoons chopped parsley
1 clove garlic, crushed
¼ teaspoon oregano
1 lemon, cut into chunks
2 tablespoons oil
Sauce:
1 (14 ounce) can coconut milk
2 tablespoons creamy peanut butter
1½ tablespoons honey
4 tablespoons soy sauce
1 bunch fresh cilantro, finely chopped
2-3 cloves garlic, crushed
¾ teaspoon salt
¼ teaspoon black pepper
1/3- ½ teaspoon curry powder
1/8 teaspoon chili powder
1/8 teaspoon paprika
2 tablespoons oil, for sautéing
Instructions:
1. Combine the onion, parsley, garlic, oregano, lemon, and oil in a bowl or Ziplock bag.
2. Add the chicken and marinate 6-8 hours or overnight.
3. Combine the coconut milk, peanut butter, honey, soy sauce, cilantro, garlic, and seasonings in a small saucepan over medium high heat. Bring to a boil. Lower flame and simmer 5-8 minutes.
4. Add oil to a sauté pan over medium heat. Pan fry chicken in batches. Add sauce to chicken. Lower heat and cook chicken and sauce together for 5-10 minutes.
