Thursday, September 25, 2008

Coconut Ginger Chicken

2 lbs chicken thighs (6 bone-in thighs)
1 14-oz can light coconut milk
2 cloves garlic, minced
1 tsp chili paste (or more, to taste)
1 tbl minced fresh ginger
2 tbl soy sauce
3/4 c. chopped fresh cilantro

Remove and discard the chicken skin. Spray crock-pot with cooking spray. Place the chicken in the crock-pot. Combine the coconut milk, garlic, chili paste, ginger and soy sauce and pour over the chicken. Cover and cook on low 6-7 hours or until chicken is done. Sprinkle with cilantro before serving.

6 servings

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