Chicken Thighs with Judi's Suggestions
I love chicken thighs, just fried in the pan with some Jse. mushrooms.
I also make a lot of curry (Thai, Indian, Pakistani, Japanese) and spicy
(Malaysian) dishes with them.
I use a lot of ginger, garlic, onion, and chili peppers as the base. Fry
the chicken pieces in it (use lots of coconut oil) Then I add the curry
ingredients to fry. I buy them at an ethnic food store. I add honey and a
little coconut milk. Last I add veggies. I like okra and carrots best.
The indian curry also takes some tomato but sometimes I skip it.
For the more Malaysian recipe, I marinate in advance the thighs in
coriander, cumin, and a can of whole tomato. Do the garlic, ginger, chili,
onion fry as above. Add the thighs and cook a bit, then bay leaf and honey.
Followed by coconut milk. Followed by veggies.
Or a Malaysian chili dish. Marinate the chicken in tumeric and salt to fry
nicely. Fry it with garlic, onion, ginger, chili peppers. Add honey. Add
a little tomato paste.
I make these dishes also with fish, usually bonito because it stays firm.
By Judi Presto. Posted to the PaleoRecipe Mailing List, Jan. 2001
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