1/2 c. coconut milk
2 T. brown sugar
2 T. soy sauce
2 garlic cloves, minced
1/8 t. ground cloves
6 boneless skinless chicken thighs, about 1 1/2 lbs.
6 T. toasted coconut flakes
chopped cilantro
Combine first five ingredients in a bowl. Place chicken in crockpot and pour coconut milk mixture over the top. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with coconut and cilantro.
Makes six servings.
Notes: This is so easy and tastes so good! The flavor of the sauce and cilantro, crunch of the toasted coconut, and tenderness of the chicken make for a great dish. We shred our chicken after cooking and serve it over brown rice, regular or coconut-style, or put it on a bed of spinach for a hearty salad. Although it says it makes six servings, we find those servings to be too small and double the recipe for our family. I sometimes put three pound increments of chicken in ziploc bags with double the sauce/marinade ingredients, then pop it in the freezer for an easy dinner later on. The breasts marinate as they thaw and then I shred them when they're done cooking.
6 comments:
I made this and it was liked by every single person in my family, which is really hard to do. It's on my repeat list!
made this last night - yummy. I did tell Mike that like half the recipes I use are from you! Thanks.
Susan Potts
Vinae & Susan - I'm glad you guys liked it!
Coconut milk from the can or carton?
Emelye - I didn't even know coconut milk came in a carton. :) Needless to say, we use the canned stuff.
Simple, clean and informative.... Thanks
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