Indonesian Spiced Coconut Chicken

• 8 chicken thighs
• 4 chicken breasts
• 1 onion sliced
• 2 tablespoons lemon juice
• 1/4 cup oil
• 1/2 pound mushrooms sliced
• 4 macadamia nuts ground
• 2 cloves garlic minced
• 1 teaspoon coriander
• 1 teaspoon nutmeg
• 3/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup soy sauce
• 1 1/2 cups cream of coconut Canned, unsweetened
• 1 cup half-and-half
• 2 bay leaves

1. In a plastic bag, combine chicken and spice mixture. Shake until well coated. Let stand in a single layer 1 hour. Saute onion in oil until translucent. Remove onion. Add chicken and brown about 5 minutes per side
2. (I cut the chicken into smaller pieces to cook more evenly and get more spice per piece.) Return onion and any remaining spice mixture to skillet, then add sauce ingredients. Simmer, covered, 20 minutes. Add mushrooms and simmer uncovered 15 minutes. Discard bay leaves. Add lemon juice and heat through.
3. The canned coconut milk. Whatever you do, don't get the sweetened cream of coconut that's used for mixed drinks - you'll taste nothing but sugar.

chicken, chicken breasts, onion, lemon juice, oil, mushrooms, nuts, garlic, coriander, nutmeg, pepper, salt, soy sauce, cream of coconut, bay leaves

Taken from www.yummly.com/recipe/Indonesian-Spiced-Coconut-Chicken-1660172 (may not work)