what you need:
- 4 chicken thighs, skin on, from pastured hens is best
- 1 can coconut milk (I like Aroy-D)
- 1/4 cup organic sesame oil (I used regular but toasted would be good, too)
- 2 tablespoons garam masala
- 1/2 teaspoon Celtic sea salt
- 2 cloves garlic, chopped
- 2 green onions (tops included), chopped
- 1/2 medium onion, chopped
what you do:
Chop green onions, garlic, and regular onion in a small chopper (or by hand if you enjoy punishment).
Transfer chopped vegetables to a glass dish or other container deep enough so chicken thighs will be covered. Add remaining ingredients except thighs and mix well.
Add chicken thighs coating them well, cover dish, and marinade in refrigerator for 6 to 8 hours (or overnight). When thighs are done marinating, preheat your oven to 400 degrees Fahrenheit. Cover a cookie sheet with aluminum foil and grease a wire rack with fat of choice. Place the wire rack onto the cookie sheet and place thighs on the wire rack.
Bake in preheated oven for 35 to 45 minutes or until internal temperature of thighs is 165 degrees Fahrenheit. Serve with cauliflower rice and roasted broccoli.
I did not try them myself since I can't tolerate coconut milk yet, but DH said they were really good.
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