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Ingredients Jump to Instructions ↓

  1. 1/2 cup white wine , halved (some for the raisins & some for the sauce)

  2. 4 tablespoons dark raisins

  3. 6 boneless skinless chicken thighs , cut in half through the center

  4. 1 egg

  5. 3 tablespoons water

  6. 1 cup panko (Panko are better and what I use) or 1 cup breadcrumbs (Panko are better and what I use)

  7. 1 teaspoon chili flakes

  8. 3 tablespoons vegetable oil

  9. 3/4 cup onion , chopped

  10. 1 1/2 cups fresh tomatoes , chopped

  11. 2 teaspoons lime zest

  12. 1/4 teaspoon cinnamon

  13. 1/4 teaspoon cardamom

  14. 1/2 teaspoon coriander

  15. 1/2 teaspoon chili flakes

  16. 1 garlic clove , finely chopped

  17. 4 tablespoons coconut , shredded, unsweetened

  18. 1 tablespoon brown sugar or 1 tablespoon brown sugar substitute

  19. 2 tablespoons lime juice

Instructions Jump to Ingredients ↑

  1. Pour 1/4 cup of wine over the raisins to plump them.

  2. Whisk the egg and water together.

  3. Mix Panko crumbs with 1 tsp chili.

  4. Dip the cut thighs first in the egg mixture then the crumbs making sure they are well coated, dip twice if necessary.

  5. Heat oil in a large skillet, turn heat to medium and slowly fry the chicken until golden on both side apprx 7 minutes per side - do not burn.

  6. Remove from skillet and keep warm.

  7. In the same pan saute the onions for 5 minutes, add tomatoes continue cooking for a further 5 minutes.

  8. While the onions/tomatoes are cooking mix together: cardamon,lime zest, cinnamon, coriander, finely chopped garlic, 1/2 tsp chili flakes, coconut & brown sugar, mix well.

  9. Add spice mixture to the tomato/onion in the pan.

  10. Add raisins in the wine and the lime juice.

  11. Simmer until the wine has almost evaporated, add remaining 1/4 cup wine, when the sauce is heated you may either return the chicken to the pan and simmer for 5 minutes or place the hot chicken pieces on a platter and surround with the sauce.

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