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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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An amazing chicken experiment that turned out great. The ginger and cinnamon harmonize well. Try it-it's a keeper! Ingredients:
3 lbs chicken thighs |
2 tablespoons grapeseed oil or 2 tablespoons olive oil |
1 (14 fluid ounce) coconut milk, can |
2 tablespoons lemon pepper |
1 tablespoon paprika |
1 tablespoon garlic powder |
1 tablespoon cinnamon |
1 1/2 tablespoons chopped fresh ginger |
2 garlic cloves, chopped |
Directions:
1. In a medium size bowl mix the coconut milk with the spices and the fresh ginger and garlic.
2. Next add the grapeseed oil and mix.
3. Dip the chicken thighs into the coconut milk and saturate.
4. Place the chicken into a rectangle pan and cover with the coconut milk mixture and add a dash of paprika onto each chicken piece.
5. Cook for 50 minutes or until when chicken is poked juices run clear, no blood.
6. Serve over rice or with potatos.
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