coconut chicken thighs

1.5 cups chicken broth
2 Tbsp lime juice
1 Tbsp packed brown sugar
1 tsp grated fresh ginger
1 cup uncooked basmati rice
1 medium sweet red pepper, cut into bit size strips
1 small onion, cut into wedges
2 Tbsp coconut oil
1.5 lbs skinless, boneless chicken thighs
3/4 cup unsweetened coconut milk
1/2 tsp salt
1/8 tsp crushed red pepper
1.4 cup snipped fresh cilantro

1. in a medium saucepan stir together broth, lime juice, brown sugar and ginger. bring to boiling. Stir in rice. Reduce heat. Simmer, covered, for 20 minutes, or until rice is tender and liquid is absorbed.
2. Meanwhile, in a large skillet, cook sweet pepper and onion in 1 tablespoon oil for 3 minutes. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken. Cook for 5-6 minutes or until chicken is brown, turning once. Return vegetables to skillet. Add coconut milk, salt, and crushed red pepper. Bring to boiling, reduce heat. Simmer, covered for 5-10 minutes or until chicken is no longer pink. Sprinkle with cilantro.
3. to serve, remove chicken and vegetables to a serving dish with rice. Drizzle with cooking liquid.

Serving Size: makes 6 servings