Thai Chicken Thighs

• 2 parsnips, peeled, cut into chunks
• 1 small onion, cut into chunks
• 1 2-inch piece fresh ginger, peeled, sliced
• 4 large cloves garlic
• 1 small jalapeno chili, cut in half
• 1 cup low-fat milk
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 teaspoon coconut extract
• 12 chicken thighs (about 3 3/4 pounds), skin removed and fat trimmed
• Chopped fresh cilantro

1. Combine first 9 ingredients in processor.
2. Puree mixture until smooth.
3. Transfer to large shallow baking dish.
4. Add chicken thighs and turn to coat.
5. Cover and refrigerate overnight, turning chicken occasionally.
6. Preheat oven to 350F.
7. Bake chicken until cooked through, about 1 hour 15 minutes.
8. Transfer chicken to platter.
9. Garnish with chopped cilantro.

parsnips, onion, fresh ginger, garlic, jalapeno chili, lowfat milk, soy sauce, brown sugar, coconut, chicken, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/thai-chicken-thighs-149 (may not work)