Gislaine's Ginger Coconut Chicken

Gislaine's Ginger Coconut Chicken
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 217.2
  • Total Fat: 17.0 g
  • Cholesterol: 34.1 mg
  • Sodium: 367.8 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 10.1 g

View full nutritional breakdown of Gislaine's Ginger Coconut Chicken calories by ingredient


Introduction

We found this in the internet and modified the amounts of spices and ingredients the way we like it. so it is our customized recipe. It is worth every single ingredient you put there. Trust me! Serve with rice! We found this in the internet and modified the amounts of spices and ingredients the way we like it. so it is our customized recipe. It is worth every single ingredient you put there. Trust me! Serve with rice!
Number of Servings: 16

Ingredients

    16 chicken thighs
    8 garlic cloves
    1 tablespoon ground ginger
    4 tablespoons soy sauce
    3 tablespoons Tabasco sauce (optional)
    2 red peppers
    4 carrots
    6 celery ribs
    2 onions
    2 (15 ounce) cans coconut milk ( regular, not the diet stuff)
    2 tablespoon chicken bouillon
    2 tablespoon cumin
    1 tablespoon sesame oil
    4 tablespoons Worcestershire sauce
    4 teaspoons five-spice powder
    1/2 cup raw peanuts ( or at leasted unsalted)

Tips

If you like to have your meat the fall off the bone, (assuming that your chicken has bones, the best way to cook this dish is the have bones in your chicken, cause it keeps in the flavour), 10-12 hours on low if the chicken is frozen. 7 hours if the chicken was browned first.


Directions

Brown chicken with garlic,with garlic cut in large pieces(about 3 slices in a clove)or simply toss chicken in frozen with chopped cloves.

Toss in all the vegetables, and chicken.

Mix together coconut milk, and cumin.

Toss everything, including coconut mix, in crock pot.

Cook time is based on how you like your meat. If you like to chew your meat, then 9 hours on low if the chicken is frozen. 5 hours on low if the chicken was browned first.

Serve with rice!

Serving Size: Makes 16 servings (one thigh and nice portion of sauce