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