MEXI-THAI CHICKEN CASSEROLE

Mexi-Thai Chicken Casserole image

Provided by Kittencalrecipezazz

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

5 -6 tablespoons vegetable oil
8 chicken pieces
1 1/2 cups flour
salt and pepper
1 onion, chopped
2 tablespoons fresh minced garlic
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons minced fresh ginger
1 tablespoon hot chili sauce (or to taste add in another tablespoon for lots of heat!)
2 tablespoons soy sauce
2 tablespoons peanut butter
1 (14 ounce) can coconut milk
1 -2 teaspoon grated lime zest
salt and pepper

Steps:

Set oven to 350 degrees.
Heat oil in a skillet.
In a shallow bowl mix together the flour, salt and pepper.
LIGHTLY coat the chicken legs and thighs in the flour (shake off any excess flour, the chicken should only be very lightly coated!) brown in hot oil on both sides (about 8 minutes per side) transfer to a casserole dish.
Add in onion and garlic; saute until tender (about 5 minutes).
Stir in coriander, cumin, ginger, chili sauce, soy sauce and peanut butter; stir for 1 minute.
Add in coconut milk; stir to blend and simmer for 2 minutes.
Pour the sauce over the chicken in the casserole.
Cover with foil and cook for 25 minutes.
Uncover and continue cooking for about 30 minutes or until the chicken is cooked through and tender.
Just before serving add in the grated lime zest.
Serve with cooked rice.

Nutrition Facts : Calories 589.2, Fat 42.9, SaturatedFat 21.9, Sodium 649.3, Carbohydrate 45, Fiber 2.5, Sugar 2.3, Protein 10.5

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