THAI CHICKEN THIGHS

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Thai Chicken Thighs image

Categories     Chicken     Poultry     Bake     Low Fat     Parsnip     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

2 parsnips, peeled, cut into chunks
1 small onion, cut into chunks
1 2-inch piece fresh ginger, peeled, sliced
4 large cloves garlic
1 small jalapeño chili, cut in half
1 cup low-fat milk
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 teaspoon coconut extract
12 chicken thighs (about 3 3/4 pounds), skin removed and fat trimmed
Chopped fresh cilantro

Steps:

  • Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally.
  • Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro.

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