Ingredients
4tbspcooking oil
3garlic cloves
1chicken,(3 to 3½ lbs)
¾tspsalt
fresh ground black pepper
1onion
1tbspfresh ginger,minced
2jalapeno peppers
1¼cuptomatoes in thick puree,canned, crushed
1cupunsweetened coconut milk,canned
2tbspcilantro,or parsley, chopped
Preparation
Light the grill.
In a shallow dish, combine 3 tablespoons of oil with ⅔ of the minced garlic. Coat the chicken with half of the garlic oil and season with ¼ teaspoon of salt and ⅛ teaspoon of pepper.
Grill the chicken over moderately high heat, basting with the remaining garlic oil, for about 10 minutes per side for the breasts, 13 minutes for the legs; until just done.
In a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes until translucent.
Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining ½ teaspoon salt, and a pinch of pepper.
Bring to a simmer and cook, stirring occasionally, for about 5 minutes until thickened.
Stir in the cilantro and serve with the chicken. Enjoy!
