LibreRecipes

Thai Chicken Thighs

Rating

Serve this tasty, low-fat baked chicken with steamed rice and fresh pineapple slices for a complete meal.

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

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.