This recipe is courtesy of Chef Ami Bonen. I can imagine that some of the readers will think: “Coconut milk—nah, not something I use…& all those spices..definitely not something I have in my pantry.” I’m not here to convince, but if you enjoy going out to eat and love tasting foods from different cultures, here is an easy recipe to start with. It’s creamy and has the full flavors you’d experience eating in fusion restaurant while wondering what made the dish so special.
SERVING/YIELD
4 servings
PREP TIME
COOK TIME
LEVEL
Medium
BLESSING
Shehakol
RECIPE
#3242
INGREDIENTS
1½-2 lb boneless skinless chicken thighs
- MARINADE:
1 small onion, cut into chunks
2 Tbsp oil
3 Tbsp chopped parsley
1 clove garlic, crushed
¼ tsp oregeno
1 lemon, cut into chunks
- SAUCE:
1 (14 oz) can coconut milk
2 Tbsp creamy peanut butter
1½ Tbsp honey
4 Tbsp soy sauce
1 bunch fresh cilantro, finely chopped
2-3 cloves garlic, crushed
¾ tsp salt
¼ tsp black pepper
⅓-½ tsp curry powder
⅛ tsp chili powder
⅛ tsp paprika
2 Tbsp oil, for sauteing
Combine the onion, parsley, garlic, oregano, lemon, and oil in a bowl or Ziplock bag.
Add the chicken and marinate 6-8 hours or overnight.
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.
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.
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