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We absolutely loved this dish! The only changes I made was to add the full can of coconut milk and I added red pepper flakes as I did not have the chilies. The chicken was really moist and the sauce had a wonderful flavor. Adding this one to my Best of 2012 recipes - it will be made often. Made for ZWT-8-Spain/Portugal.
I have been making this for years. It is absolutely wonderful. Love it !!!
I liked this and so did my husband. The only thing I did differently was put 1 tbsp peanut butter and I used the whole can of coconut milk. I thought it would be very hot but it was just right. thanks for posting.
The chicken itself was very moist and tender. The heat level in the sauce was about right, but there wasn't enough sauce even though I used only three pounds of chicken. I had to add some additional water to keep it from scorching.
Delicious! I used thighs. Sauce is really good with just the right amount of "heat". I did miss-read the recipe though and added a CAN of coconut milk instead of a cup, but it turned out fine (and gave us extra sauce to put on rice).
This got mixed reviews with my family. I loved the method of browning the chicken then roasting. It made for chicken that had a crisp outside and very tender/moist inside. However, the sauce was not to our liking. It may just be personal preference. Don't let that stop you from trying this recipe.
Delectable! Sure, it's kinda fussy to have to brown the chicken before roasting it, but it resulted in chicken that was so juicy. it practically fell off the bone and could be cut with a fork. The sauce is great too. I just spooned up some tonight, but tomorrow, I can take off the little bit of the fat that appeared in the saved sauce. A whole lot of the fat in the chicken skin had rendered in the pan during browning. I didn't have any ginger, so I substituted allspice and it was still great. I only used three pounds of chicken thighs. It filled an 11x13-inch pan perfectly. I'm not sure I'd try to make this sauce stretch to 4 lbs.