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4 servings


    · 8 chicken thighs (skinless if preferred)
    · 2 hot red peppers ground
    · 1 tbs. brown sugar
    · 1 tbs. ground coriander
    · 1 tbs. ground caraway
    · 1 tbs. lemon juice
    · 1 medium onion
    · 2 cloves garlic
    · 1 cup coconut milk


Was the chicken split in half and season with garlic salt and pepper, bake in open dish for 30 minutes @ 350°.

In a skillet brown the onion, garlic in 2 tbs vegetable oil, and add the coriander, caraway, lemon juice and coconut milk and bring to a boil and poor over chicken and let bake for another 20 minutes or until the sauce thickens stirring occasionally.

Recipe courtesy of Frank Rugebregt
Frank was born in Blitar, Indonesia and now lives in California -


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