Recipe - Chicken In Coconut Milk

3 pound Chicken fryer, cut into
Portionsized pieces
1 Garlic clove, minced
2 cup Coconut milk
1 Sprig fresh parsley
1 teaspoon Dried thyme
Or 1 sprig fresh
One fourth cup Coconut oil
1 Onion, finely chopped
One fourth pound Mushrooms, cut or sliced up
Salt and pepper
1 Small fresh hot pepper

Towel dry the chicken. In a large, heavy skillet, heat the oil. Add
chicken pieces and fry until lightly browned. Remove from the skillet a
aside. in the same skillet, saute the onion, garlic, and mushrooms for 3
minutes. Return the chicken to the skillet and add the coconut milk a and
pepper to taste. Tie the parsley, hot pepper, and thyme in a cheese pouch
to form a bouquet garni, and add to the skillet. Cover and simmer the
chicken is tender, about 1 One fourth hours. Remove the bouquet garni and the
chicken with rice. My own notes: Just tried this recipe out making a few
additions. When the browned chicken back into the skillet with the coconut
milk, etc., I added 3 riped plantains, cut or sliced up , a few Caribbean root
vegetables (e.g. y minced small, a little brown sugar, 2 packets of Sazon
spice mix, curry p and 2 or 3 tablespoons of rum. The plantains pretty much
melted into th but the root vegetables held their shape. All in all the
sauce was swee which I wanted it to be) and delicious over the rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini