Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

All thats missing is the lime in the coconut, from !

******************************

Before I do the recipe thing, Story Time:

I had planned on making this yesterday (4/11), so I set the chicken up in the marinade that morning. The power went out a bit after noon and wasn't restored for almost seven hours. I decided to cook it this morning, meaning that this was marinating for about 22 straight hours.

But enough of that! It's Recipe Time!

Allons-y!

_______________________________________________________________

Ingredients (oh i used to dream of food what had Ingredients in it . . . )

6 chicken thighs
7.5 oz. light coconut milk (I had this leftover from when I made mango pudding a week ago for Easter)
3 tbsp honey
1 tbsp sweet smoked paprika
½ tsp ground cinnamon
1 tsp dried chili flakes
1 tsp ground coriander
1 tbsp freshly ground cumin
2 garlic cloves, crushed
kosher salt, to taste
black pepper, to taste

Let's Get to Steppin'!

1. Mix all of the spices and honey with the coconut milk.
2. Pour the marinade into a one-gallon zip-lock bag.
3. Put the chicken in the bag, move them around until coated, and seal the bag.
4. Marinate in the fridge for a minimum of 2 hours. See above.
5. Preheat oven to 350F, place the chicken on a rack over a pan lined with foil as pictured.
6. Bake at 350F for 45 minutes.

Verdict: Moist, tender, and the milk helped moderate the heat a little, without compromising the other flavors.

Grade: A