1lb chicken thighs
2 13.5oz cans coconut milk
3tbsp. Milford Spice Maharajah Curry
0.25 cups chopped chives
Preheat oven to 325°. Place chicken thighs in a baking dish. Mix coconut milk, curry mix, and salt and pepper (to taste) and pour over thighs. Cover with tin-foil and bake for 1.5 hours (or until internal temperature reaches 165°). Allow to rest for 20 minutes. Top with freshly chopped chives prior to serving. Makes 4-6 servings.