MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Indonesian Spiced Coconut Chicken
  Categories: Polkadot, Faylen, Chicken, Spicy, Indonesian
       Yield: 1 Servings
       8 lg Chicken thighs OR
       4    Chicken breasts
       1 lg Onion, sliced
       2 tb Lemon juice
     1/4 c  Oil
     1/2 lb Mushrooms, sliced
       4    Macadamia nuts, ground
       2    Cloves garlic, minced
       1 ts Coriander
       1 ts Nutmeg
     3/4 ts Pepper
     1/2 ts Salt
     1/4 c  Soy sauce
   1 1/2 c  Canned cream of coconut
     1/3 c  Half and half
       2    Bay leaves
   In a plastic bag, combine chicken and spice mixture.  Shake until well
   coated. Let stand in a single layer 1 hour. Saute onion in oil until
   translucent.  Remove onion.  Add chicken and brown about 5 minutes
   per side (I cut the chicken into smaller pieces to cook more evenly
   and get more spice per piece.)  Return onion and any remaining spice
   mixture to skillet, then add sauce ingredients.  Simmer, covered, 20
   minutes. Add mushrooms and simmer uncovered 15 minutes.  Discard bay
   leaves.  Add lemon juice and heat through. Source: Bill Jernigan One
   note: if you go to an Asian grocery, get the canned coconut milk.
   Whatever you do, don't get the sweetened cream of coconut that’s used
   for mixed drinks - you'll taste nothing but sugar.
   * The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN