One of my favorite things about this recipe is how incredible it makes my home smell. Everyone who comes by asks, “What are you cooking?” And anyone who tastes it goes home with the recipe.
—ANN SMART NORTH LOGAN, UT
PREP: 10 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
1/2 cup light coconut milk
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon ground cloves
6 boneless skinless chicken thighs (about 1 1/2 pounds)
6 tablespoons flaked coconut, toasted
Minced fresh cilantro
In a large bowl, combine the first five ingredients. Place chicken in a 3-qt. slow cooker. Pour coconut milk mixture over top. Cook, covered, on low 4-5 hours or until chicken is tender. Serve with coconut and cilantro.
NOTE To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.