This recipe was inspired by one I saw in a magazine at the gym, though not an exact replica. I thought it was so/so; a little sweet for my taste. John was a little higher on it; he liked it, but thought I overdid the clove (I did).
6 boneless chicken thighs
1/2 cup coconut milk or coconut cream
2 tbsp soy sauce
2 tbsp brown sugar
dash or two ground cloves (I used too many whole, and don’t recommend)
3 garlic cloves, minced
1 tbsp corn starch (optional), mixed with water
Combine chicken, coconut milk, sugar, soy sauce, garlic and clove in crock pot. Cook 4-5 hours or longer on low. Garnish with peanuts and cilantro and serve over rice or noodles.
If sauce is a little too thin for your taste, thicken with a little cornstarch.