Recipe - Indonesian Spiced Coconut Chicken

8 lg Chicken thighs OR
4 Chicken breasts
1 lg Onion, cut or sliced up
2 tablespoon Lemon juice
One fourth cup Oil
One half pound Mushrooms, cut or sliced up
4 Macadamia nuts, ground
2 Cloves garlic, minced
1 teaspoon Coriander
1 teaspoon Nutmeg
Three fourths teaspoon Pepper
One half teaspoon Salt
One fourth cup Soy sauce
1 One half cup Canned cream of coconut
(unsweetened)
1/3 cup 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 12018223627 Posted by FAYLEN

Posted to MCRecipe Digest V1 #703 by Lisa Clarke lisa@gaf.com on Aug 1,
9