One time on Usenet said:Sticky Coconut Chicken, Rice cooked in Chicken broth, Crunchy Napa
Cabbage Slaw. I cut the chili pepper in half in the marinade for the
chicken, but left it the same in the glaze. I wondered how the kids
would handle it, but they all gobbled it up.Sticky Coconut Chicken
From Sunset6 to 8 boned, skinned chicken thighs (1 1/4 to 1 1/2 lb. total)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh-ground pepper
1 teaspoon hot chili flakes
Chili glaze
4 or 5 green onions, ends trimmed, cut lengthwise into thin slivers
(including tops)
<snip>
That sounds good! I wonder if I can get Miguel (DH) to try it -- he
says he doesn't like coconut, but I think it's just the shreds that
get to him...
--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~