RECIPE: Thai Baked Chicken

Makes 4 servings

1 piece fresh ginger, 3 inches long

6 garlic cloves

1 medium onion, quartered

1 can (13.5-ounce) coconut milk

1/4 cup dark brown sugar, packed

2 tablespoons soy sauce

1 1/2 teaspoons sesame oil

4 chicken breast halves or 1 frying chicken cut up, skin on

Cilantro or fresh basil leaves for garnish

1. Peel the ginger and slice into 1-inch pieces. Peel the garlic. Place the ginger, garlic and onion quarters in a food processor and pulse until very finely chopped. With the machine running, add coconut milk, brown sugar, soy sauce and sesame oil. (Or mince the ginger, garlic and onion very finely and mix by hand.)

2. Place the chicken in a single layer in a shallow oven ready casserole dish.. Pour the marinade on top and cover tightly. Refrigerate at least 12 hours, turning from time to time.

3. Uncover and bake at 375 degrees for about 1 hour, or until chicken is done. Switch oven to broiler for last 5 minutes or so to crisp and burnish skin. Sprinkle cilantro or basil on top before serving.