Friday, June 6, 2008

Indonesian Coconut Chicken in the the Crock Pot

2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp ground fennel
1/2 tsp. ground cinnamon
1 c. light coconut milk
1 c. water
1 tbl. lemon juice
6 chicken thighs (remove the skin first to reduce fat content, but leaving the skin on while
cooking keeps the meat more moist) - can also use chicken breasts (I can't eat poultry breast)
1 medium onion, diced

Spray in the inside of the crockpot with Pam. Put the chicken in. Put the onions on top of it. Combine the rest of the ingredients and pour on top. Cook on low heat 6-7 hours.

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