We enjoy a lot of chicken dishes because 1.) We like chicken! And 2.) It is more cost effective to fill up the stomachs of post-teen children. Given all this, I’m always trying new chicken recipes to bring some variety and surprises to the dinner table. The following one is easy, tasty, and very different.
1 2-inch piece of fresh ginger, peeled and cut into slices
6 large cloves of fresh garlic, peeled
2/2 cup unsweetened coconut mix (usually around 5 ounces or so)
1/3 cup brown sugar, packed
3 tablespoon dark soy sauce
2 tablespoons toasted sesame oil
1/4 teaspoon ground cayenne
About two pounds of bone-in chicken thighs
2 limes cut into wedges
Fresh cilantro for garnish
Wash and trim the leek leaving only the white part and about three inches of the green leaves. Cut the stalk of leek in half the long way and rinse thoroughly in between the leaves to remove any hidden dirt. Cut into two-inch pieces.
Place the leek, ginger, garlic, coconut milk, brown sugar, soy sauce, sesame oil, and cayenne in a food processor and puree. Pour this mixture over the chicken making sure every surface of the chicken gets coated, cover and refrigerate all day or over night depending on when you need it.
Heat the oven to 350 degrees. Remove the chicken from the marinade and arrange in a baking dish. Bake for approximately 45-60 minutes or until cooked through and turning golden. Serve hot with seasoned rice or at room temperature for lunch or a buffet meal. Don’t forget to put out the lime wedges and cilantro for squeezing and garnishing.