Gingery Coconut Chicken

• 3 lbs chicken thighs
• 2 tablespoons grapeseed oil or 2 tablespoons olive oil
• 1 (14 fluid ounce) coconut milk, can
• 2 tablespoons lemon pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon cinnamon
• 1 12 tablespoons chopped fresh ginger
• 2 garlic cloves, chopped

1. In a medium size bowl mix the coconut milk with the spices and the fresh ginger and garlic.
2. Next add the grapeseed oil and mix.
3. Dip the chicken thighs into the coconut milk and saturate.
4. Place the chicken into a rectangle pan and cover with the coconut milk mixture and add a dash of paprika onto each chicken piece.
5. Cook for 50 minutes or until when chicken is poked juices run clear, no blood.
6. Serve over rice or with potatos.

chicken thighs, grapeseed oil, coconut milk, lemon pepper, paprika, garlic, cinnamon, fresh ginger, garlic

Taken from www.food.com/recipe/gingery-coconut-chicken-141261 (may not work)