Indonesian Lime And Wine Chicken Thighs

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup wine, halved (some for the raisins & some for the sauce)
• 4 tablespoons dark raisins
• 6 boneless skinless chicken thighs, cut in half through the center
• 1 egg
• 3 tablespoons water
• 1 cup panko breadcrumbs (panko are better and what i use) or 1 cup breadcrumbs (panko are better and what i use)
• 1 teaspoon chili flakes
• 3 tablespoons vegetable oil
• 3/4 cup onion, chopped
• 1 1/2 cups fresh tomatoes, chopped
• 2 teaspoons lime zest
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/2 teaspoon coriander
• 1/2 teaspoon chili flakes
• 1 garlic clove, finely chopped
• 4 tablespoons coconut, shredded, unsweetened
• 1 tablespoon brown sugar or 1 tablespoon brown sugar substitute
• 2 tablespoons lime juice

Recipe

• 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.