Ginger Chicken with Peanuts and Coconut

Ingredients

• 5 tbsp ginger, finely chopped
• 3 tbsp garlic, finely chopped
• 7 lbs chicken thighs
• 4 tbsp canola oil
• .5 C raw peanuts
• 2 tbsp coriander seeds
• 6 to 10 dried Thai or cayenne chilies, stems removed
• .5 C shredded dried coconut reconstituted
• 2 lbs fresh tomatoes, diced
• 4 tsp kosher salt
• 4 tbsp finely chopped cilantro leaves

Procedure

1. Combine ginger and garlic paste and smear over chicken
2. Cook chicken in oil turning occasionally until browned, 7 minutes.
3. Preheat skillet and toast peanuts, coriander, and chilies.
4. transfer to food processor, add .5 C water and coconut. Puree to form a paste.
5. Spread over chicken, add tomatoes and salt. Deglaze skillet with sauce.
6. Reduce to medium-low and cover. Simmer, basting every few minutes until fully cooked and juices run clear.
7. Remove chicken and place on serving platter.
8. Stir in cilantro and raise the heat to medium. Simmer vigorously uncovered, stirring occasionally to thicken.
9. Pour sauce over chicken and serve.