Title: Indonesian Spiced Coconut Chicken
Categories: Polkadot Faylen Chicken Spicy Indonesian
Yield: 1 Servings

8	lg	Chicken thighs OR
4		Chicken breasts
1	lg	Onion, sliced
2	tb	Lemon juice
1/4	c	Oil
1/2	lb	Mushrooms, sliced
4		Macadamia nuts, ground
2		Cloves garlic, minced
1	ts	Coriander
1	ts	Nutmeg
3/4	ts	Pepper
1/2	ts	Salt
1/4	c	Soy sauce
1 1/2	c	Canned cream of coconut (unsweetened)
1/3	c	Half and half
2		Bay leaves

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. Discard bay leaves. Add lemon juice and heat through. Source: Bill Jernigan One note: if you go to an Asian grocery, get the canned coconut milk. Whatever you do, don't get the sweetened cream of coconut that's used for mixed drinks - you'll taste nothing but sugar.

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997

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