I have been CRAVING some Green Mill lately. Spinach Dip and Coconut Chicken Fingers to be exact. When I stumbled upon this recipe from my SIL's magazine stash, I knew I had to give it a go. Almost the simplest dish you could ever throw together. And side bonus? When I FORCED M to try it, she closed her eyes in pure delight and asked for more. Yup. This is definitely being added to our recipe "list!"
Slow-Cooked Coconut Chicken
From: Taste of Home
Ingredients:
1/2 c light coconut milk
2 T brown sugar
2 T soy sauce
2 garlic cloves, minced
1/8 t ground cloves
6 boneless skinless chicken thighs (I used chicken breasts! - about 1 1/2 lbs)
6 T flaked coconut, toasted
Minced fresh cilantro (oops! I knew I forgot something! Next time!!)
Directions:
In a large bowl, combine the first five ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low 4-5 hours or until chicken is tender (JJ said I overcooked ours... but it accidentally went a little longer than 5 hours!). Serve with coconut and cilantro. Yield: 6 servings
2 comments:
If you want to use up that leftover coconut milk, Leah loves it when I put it in with the rice. The rice turns out not as sticky, but she loves the coconut flavor. :)
Good idea!! I used it in smoothies! :)
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