Makes: 6 servings

Description: This is the chicken recipe with history for my husband and I. Delicious chicken thighs sauteed down into a beautiful sauce of veggies, masala, cilantro and fresh lime.

Ingredients:
2 Lbs  Bone-in skinned chicken thighs
2 cups  Cilantro, washed. and rough chopped
2  Limes, wedged
2 Lbs  Carrots, chopped
8  Garlic cloves, chopped
1  Red onion
1  Green onion
4 T.  Kenyan masala (I use tropical heat) to taste
2 tsp.  Salt
2 tsp.  Black pepper
3 c.  Chicken broth
3 T.  Coconut oil

Instructions: Using coconut oil, cook down all veggies minus cilantro on medium high heat, about 7-9 minutes. Insert chicken thighs, flesh side down. Brown on both sides, about 5 minutes each.
Reduce heat to medium, add 2 cups broth and 1/2 the cilantro and 1 wedge of lime. Cover and simmer for 30 minutes.
Serve with basmati rice, fresh cilantro, and a squeeze of lime.
The addition of fresh red-yellow peppers or Roma tomatoes are a nice alternative.