Ingredients

• ¼ cup stemmed cilantro
• 2 four inch pieces fresh ginger, peeled
• 12 cloves garlic, peeled
• 8 shallots, peeled
• 1 medium parsnip, peeled and cubed
• 1 cup canned coconut milk
• ½ cup brown sugar
• ¼ cup soy sauce
• 5 tablespoons sesame oil
• 12 whole chicken leg/thigh pieces

Instructions

1. Using metal blade in processor, add cilantro until minced. Wrap and reserve for garnish.
2. Cut the ginger into 1 inch chunks and add to machine with motor on. Add garlic, shallots and parsnip. Process until minced.
3. Add coconut milk, brown sugar, soy and sesame oil and process to make a thick puree.
4. Rinse and pat chicken dry and place skin side up in a roasting pan.
5. Pour puree over the chicken and cover and refrigerate overnight.
6. Adjust oven rack to lowest position. Uncover and bake at 375 degrees for 1 ½ hours until mixture becomes slightly dry.
7. Transfer chicken to a foil-lined broiler try and broil until crisp and browned. Watch so as not to disturb the topping or burn.
8. Best served at room temperature.