Chicken in Coconut Milk (Martinique, Caribbean)

This is my final recipe to enter from *The Essential Caribbean Cookbook* edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. *Enjoy* !

• Ready In: 55 mins
• Serves: 4
• Yields: 4 Main-Dish Servings

Ingredients

• 3  tablespoons  peanut oil
• 1  whole chicken (Cut in typical quarters or use breasts as desired)
• 2  onions (Finely chopped)
• 2  garlic cloves (Crushed)
• 1  red chili pepper (Fresh & finely chopped)
• 2  cups coconut milk
•  saffron strand (a few)
•  salt (To taste)
•  pepper (To taste)
• 2  tablespoons parsley (Freshly chopped)

Directions

1. Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside.
2. Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored.
3. Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.