Start your fire and make a nice bed of hot coals. You can also use charcoal (14) or a combination of both.

Place Dutch Oven on bed of coals evenly dispersed underneath. Add fats/butter and heat until nicely melted.

Combine all seasonings in a small bowl and sprinkle evenly over chicken.

Add to Dutch oven and cook on each side for 6-10 minutes or until browned.

Place chicken on a plate using tongs.

Add the garlic cloves to butter in Dutch oven and stir to cook for a few minutes.

Add coconut milk to sauce and stir until melted and combined.

Take Dutch oven off hot coals and using tongs replace coals on top of lid to broil, adding more to replace any that might have burned out, covering most of lid.

Cook for about another hour, until thighs are tender and juicy.

Add chopped basil on top and stir in, stewing for 5 more minutes.

Serve over rice.

Preheat oven to "low broil."

Set a Dutch oven over medium heat on the stove and melt butter/fat.

Combine all seasonings in a small bowl and sprinkle evenly over chicken.

Add to Dutch oven and cook on each side for 6-10 minutes or until browned.

Place chicken on a plate using tongs.

Add the garlic cloves to butter in Dutch oven and stir to cook for a few minutes.

Add coconut milk to sauce and stir until melted and combined.

Return chicken to pot and cover with lid.

Set pot in oven on light broil for 45-60 minutes, checking periodically that chicken is thoroughly cooked.

Add chopped basil on top and stir in, stewing for 5 more minutes.

Serve over rice.