1. Pour 1/4 cup of wine over the raisins to plump them. 2. Whisk the egg and water together. 3. Mix Panko crumbs with 1 tsp chili. 4. Dip the cut thighs first in the egg mixture then the crumbs making sure they are well coated, dip twice if necessary. 5. 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. 6. Remove from skillet and keep warm. 7. In the same pan saute the onions for 5 minutes, add tomatoes continue cooking for a further 5 minutes. 8. 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. 9. Add spice mixture to the tomato/onion in the pan. 10. Add raisins in the wine and the lime juice. 11. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
