Lemon Chicken with Coconut Sauce |Only Cookery. [ul] [li] [ltr]Marinate chicken thigh with salt, black pepper and cook wine, let sit for a few minutes.[/ltr] [/li] [li] [ltr]Mince garlic, slice onion into small cubes; Slice and squeeze lemon juice.[/ltr] [/li] [li] [ltr]Heat up a small amount olive oil in a skillet to cook chicken thighs until both sides turn golden brown, which takes about 7-10 minutes.[/ltr] [/li] [li] [ltr]Heat up more olive oil in a skillet, simply add in dice garlic and onion to mix until the color starts to change. Further pour coconut milk, lemon juice, parsley and salt to stir. Let it cook until it boils.[/ltr] [/li] [li] [ltr]Once broth starts to boil, add in pre cooked chicken thighs in to mix, simmer for a few minutes.[/ltr] [/li] [li] [ltr]Season it with sugar to cut the tartness, remove from the heat. Garnish with spring onion, and serve with rice.[/ltr] [/li] [/ul]