Thigh Chicken

• 2 lbs. hi ken thighs, boneless and skinless
• 2 Tbsp. vegetable oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1tsp. Coriander
• 1tsp. Cumin
• 1tsp. Salt
• 2 Tsp. grated ginger
• 2-3 tsp. sweet hot oriental chili sauce
• 2 Tbsp. soy sauce
• 2 Tbsp. peanut butter
• 14-oz. can coconut milk
• 1tsp. Grated lime rind
• Juice of one lime

1. Heat oil and brown chicken(15min).Set aside in a large casserole. saute onion and garlic and cook until tender. stir in coriander, cumin, salt, ginger, chili sauce, soy sauce and peanut butter. add coconut milk and stir to blend. Pour mixture over chicken, cover and cook 1 hour at 325F. Just before serving, stir in lime rind and juice. serve over rice.

thighs, vegetable oil, onion, garlic, coriander, cumin, salt, grated ginger, sweet hot oriental chili sauce, soy sauce, peanut butter, coconut milk, lime rind, lime

Taken from www.epicurious.com/recipes/member/views/thigh-chicken-51295001 (may not work)