• 4 Tbs. cooking oil
• 3 garlic cloves, minced
• 1 3-3 1/2 lb. whole chicken, qt.ered
• 3/4 tsp. salt
• Fresh ground black pepper
• 1 onion, chopped
• 1 Tbs. fresh ginger, minced
• 2 jalapeno peppers, seeds and ribs removed, minced
• 1 1/4 C. canned crushed tomatoes in thick puree
• 1 C. unsweetened coconut milk
• 2 Tbs. cilantro, chopped (or parsley)

Light the grill. In a shallow dish, combine 3 Tbs. of the oil with 2/3 of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 tsp. of the salt and 1/8 tsp. pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs. Meanwhile, in a medium saucepan, heat the remaining 1 Tbs. oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 tsp. salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.