Title: Burmese coconut chicken with thai and opal basils
 Categories: Chicken, Burmese
      Yield: 4 Servings
 
      2 tb Peanut oil
      4    Chicken thighs
      4    Chicken legs
      2 lg Onions; cut in 1/2" wedges
      4    Cloves garlic; thin sliced
      3    Jalapeno peppers; stem/slice
      1 tb Caraway seeds; ground
      1 ts Cinnamon, ground
     28 oz Coconut milk
      2 c  Thai basil, fresh; chopped
      2 c  Opal basil, fresh; chopped
           Salt & pepper to taste
 
  "Luscious and spicy, serve this simple Burmese curry with steamed
  rice and stir-fried vegetables to make a complete meal."
  
  Preheat the oven to 400 degrees F.
  
  In a large, nonstick skillet, heat the peanut oil over moderate heat.
  Add the chicken in batches and brown on all sides. Remove with a
  slotted spoon and place in a baking dish large enough to accommodate
  the chicken and the coconut milk in one layer.
  
  Using the same skillet and the oil and chicken fat remaining in it,
  cook the onions, garlic, jalapeno peppers, caraway, and cinnamon over
  high heat for 5 minutes, stirring constantly. Remove from the heat
  and add to the chicken. Pour the coconut milk into the hot skillet
  and stir, scraping the bottom to remove any browned particles. Add to
  the onions and chicken and mix well.
  
  Bake, uncovered, for 1 1/2 hours. Remove from the oven, add the
  basil, and mix gently. Season with salt and pepper, and serve
  immediately.