---------- Recipe via Meal-Master (tm) v8.04

     Title: CHICKEN IN COCONUT MILK
Categories: Poultry
     Yield: 6 servings

     3 lb Chicken fryer, cut into
     1 x  Portion-sized pieces
     1 ea Garlic clove, minced
     2 c  Coconut milk
     1 ea Sprig fresh parsley
     1 ts Dried thyme
     1 x  Or 1 sprig fresh
   1/4 c  Coconut oil
     1 ea Onion, finely chopped
   1/4 lb Mushrooms, sliced
     1 x  Salt and pepper
     1 ea Small fresh hot pepper

   Towel dry the chicken.  In a large, heavy skillet,
 heat the oil. Add chicken pieces and fry until lightly
 browned.  Remove from the skillet a aside.  in the
 same skillet, saute the onion, garlic, and mushrooms
 for 3 minutes.  Return the chicken to the skillet and
 add the coconut milk a and pepper to taste.  Tie the
 parsley, hot pepper, and thyme in a cheese pouch to
 form a bouquet garni, and add to the skillet.  Cover
 and simmer the chicken is tender, about 1 1/4 hours.
 Remove the bouquet garni and the chicken with rice. My
 own notes:  Just tried this recipe out making a few
 additions. When the browned chicken back into the
 skillet with the coconut milk, etc., I added 3 riped
 plantains, sliced, a few Caribbean root vegetables
 (e.g. y diced small, a little brown sugar, 2 packets
 of Sazon spice mix, curry p and 2 or 3 tablespoons of
 rum.  The plantains pretty much melted into th but the
 root vegetables held their shape. All in all the sauce
 was swee which I wanted it to be) and delicious over
 the rice.

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