Burmese Coconut Chicken with Thai and Opal Basils
INGREDIENTS:
2 tb Minced garlic
1/2 c Chopped onion
1 32-oz can tomato sauce
1/4 c Beer
2 tb Molasses
2 tb Red wine vinegar
2 tb Lemon juice
2 tb Dijon mustard
1 1/2 ts Ground cumin
1 1/2 ts Ground ginger
1/2 ts Ground allspice
1/2 ts Cayenne pepper
1 ts Ground coriander
1/2 ts Nutmeg
1/2 ts Paprika
1/2 ts Black pepper
1/2 ts White pepper
2 tb Minced garlic
1/2 c Chopped onion
1 32-oz can tomato sauce
1/4 c Beer
2 tb Molasses
2 tb Red wine vinegar
2 tb Lemon juice
2 tb Dijon mustard
1 1/2 ts Ground cumin
1 1/2 ts Ground ginger
1/2 ts Ground allspice
1/2 ts Cayenne pepper
1 ts Ground coriander
1/2 ts Nutmeg
1/2 ts Paprika
1/2 ts Black pepper
1/2 ts White pepper
1. Puree the garlic and onions in a food processor. 2. Place in a heavy bottom saucepan with the tomato sauce, beer, molasses, vinegar, lemon juice, mustard, cumin, ginger, allspice, cayenne, coriander, nutmeg, paprika, black pepper and white pepper. 3. Simmer over low heat about 2 hours, stirring often to avoid scorching. The sauce will cook down and darken in colour.