Ingredients:
1/2 cup white wine, halved ( some for the raisins & some for the sauce)
4 tablespoons dark raisins
6 boneless skinless chicken thighs, cut in half through the center
1 eggs
3 tablespoons water
1 cup panko (Panko are better and what I use) or 1 cup breadcrumbs ( Panko are better and what I use)
1 teaspoon chili flakes
3 tablespoons vegetable oil
3/4 cup onions, chopped
1 1/2 cups fresh tomatoes, chopped
2 teaspoons lime zest
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon coriander
1/2 teaspoon chili flakes
1 garlic cloves, finely chopped
4 tablespoons coconut, shredded, unsweetened
1 tablespoon brown sugar or 1 tablespoon brown sugar substitute
2 tablespoons lime juice
Directions:
Pour 1/4 cup of wine over the raisins to plump them.
Whisk the egg and water together.
Mix Panko crumbs with 1 tsp chili.
Dip the cut thighs first in the egg mixture then the crumbs making sure they are well coated, dip twice if necessary.
Heat oil in a large skillet, turn heat to medium and slowly fry the chicken until golden on both side apprx 7 minutes per side – do not burn.
Remove from skillet and keep warm.
In the same pan saute the onions for 5 minutes, add tomatoes continue cooking for a further 5 minutes.
While the onions/tomatoes are cooking mix together: cardamon,lime zest, cinnamon, coriander, finely chopped garlic, 1/2 tsp chili flakes, coconut & brown sugar, mix well.
Add spice mixture to the tomato/onion in the pan.
Add raisins in the wine and the lime juice.
Simmer until the wine has almost evaporated, add remaining 1/4 cup wine, when the sauce is heated you may either return the chicken to the pan and simmer for 5 minutes or place the hot chicken pieces on a platter and surround with the sauce.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.