INGREDIENTS:
2 lbs Chicken Thighs, boneless and skinless, halved and patted dry.
tt Salt and Pepper, freshly ground
2 Tbs Neutral Oil
4 clv Garlic, chopped
2 ea Jalepenos, stemmed, seeded and finely chopped
1 Tbs Fresh Ginger, finely grated
2 tsp Coriander, ground
1 can Tomatoes, fire-roasted diced
1/2 cup Coconut Milk
1/2 cup Water
2 Tbs Lemon Juice, freshly squeeze
1 cup Cilantro, lightly packed and chopped
DIRECTIONS:
Season chicken with salt and pepper.
In a 12-inch skillet over medium-high, heat oil. Add half the chicken and brown without moving for 3-5 minutes per side.
Transfer to a bowl and repeat with remaining chicken.
To skillet, add garlic, jalepeno chilies, ginger and ground coriander. Cook, stirring until fragrant for 30-60 seconds, until fragrant.
Stir in tomatoes with juices, scraping up brown bits. Then add coconut milk and water.
Add chicken and any accumulated juices and cook, uncovered, stirring and flipping occasionally, until a skewer a poked into the largest piece shows no resistance, 20-25 minutes.
Turn off the heat and stir in the lemon juice and fresh cilantro. Taste and season with more salt and pepper if needed. Serves 4-6.
Hellum's Kitchen 