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6-8 bone-in chicken thighs, trimmed of excess fat
⅓ cup less sodium soy sauce
1 (13½ oz.) can of coconut milk
3â4 cup cider vinegar
2 tablespoons dark soy sauce
8 garlic cloves, peeled
4 bay leaves
2 teaspoons black pepper
1 scallion, thinly sliced (for topping)
fresh parsley, chopped (for topping)
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