Marinated Chicken Thighs with Coconut Sauce

In a large bowl, combine the yogurt, olive oil, chopped garlic, lemon juice and zest, and all the spices except the coriander. Add the chicken thighs to the marinade, cover the bowl well with foil and leave overnight in the refrigerator. The next day, remove the chicken thighs from the marinade, keeping the marinade. Heat a deep pan and sear the thighs on all sides. Add the onion sliced into half-moons and saute for 2-3 minutes. Pour in the coconut milk and the marinade. Bring the mixture to a boil, then reduce the temperature. Leave to simmer for 30-35 minutes until the chicken is cooked and the sauce has thickened. Before serving, sprinkle with fresh coriander. From https://www.kulinarno-joana.com/2009/07/coconut-chicken/