Jerk Chicken Thighs with Coconut-Cilantro Sauce

Name: Jerk Chicken Thighs with Coconut-Cilantro Sauce
Yield: Serves 4
Cuisine: Latin America & Caribbean, Caribbean
Ingredients: 6 (5- to 7-ounce) bone-in, chicken thighs, trimmed; 2 tablespoons, jerk seasoning; Pinch, cayenne pepper; 1 tablespoon, vegetable oil; 4 , garlic cloves, sliced thin; 1 (20-ounce) can, pineapple chunks, drained; 1 , (13.5-ounce) can coconut milk; 1/2 cup, chopped fresh cilantro; , Salt and pepper; 1/4 cup, cashews, toasted and crushed

Main Courses
Latin America & Caribbean
Caribbean
Poultry
Chicken
Weeknight

Appears in Cook's Country February/March 2015

Creamy coconut milk and spicy jerk seasoning perfectly complement each other in this Jamaican-inspired chicken dish.

SERVES 4

TIME 30 minutes

Jerk Chicken Thighs with Coconut-Cilantro Sauce

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