- 2 parsnips, peeled, cut into chunks
- 1 small onion, cut into chunks
- 1 2-inch piece fresh ginger, peeled, sliced
- 4 large cloves garlic
- 1 small jalapeño chili, cut in half
- 1 cup low-fat milk
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons brown sugar
- 1 teaspoon coconut extract
- 12 chicken thighs (about 3 3/4 pounds), skin removed and fat trimmed
- Chopped fresh cilantro
- Combine first 9 ingredients in processor. Purée mixture until smooth. Transfer to large shallow baking dish. Add chicken thighs and turn to coat. Cover and refrigerate overnight, turning chicken occasionally.
- Preheat oven to 350°F. Bake chicken until cooked through, about 1 hour 15 minutes. Transfer chicken to platter. Garnish with chopped cilantro.