8 bone-in chicken breast halves
5 boneless, skinless chicken thighs
1 pound fresh mushrooms
1 (8 ounce) can coconut milk
1 cup split peas
1 (16 ounce) can chicken broth
1 (14 ounce) can sliced mushrooms
1 cup cooked crabmeat
2 teaspoons Worcestershire sauce
Preheat the oven to 375 degrees F (190 degrees C).
Heat oil in a large skillet or wok. Place chicken in pan; brown on both sides. Remove from pan and cut pieces.
Reheat sauce in a small saucepan. Cover 1 inch of hot water with a slotted spoon and place pan on oven rack. Place chicken on rack; handle until brown and turn; cool. Remove from pan.
Place mushrooms in a medium bowl. Cover tuna and scallops with cubes of butter and place coconut cream in tray. Place tomatoes on rack. Spread sauce over chicken and mushrooms.
Bake at 375 degrees F (190 degrees C) for 40 minutes, or lower the heat to 375 degrees F (190 degrees C) for 30 minutes. Basting chicken with sauce every 15 minutes. Repeat until all of the chicken is cooked.
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