In a dish, mix 4 tablespoons of oil, lemon juice, mustard, curry and peanuts which you have roughly crushed with a knife. Season with salt and pepper.
Coat the chicken thighs with this marinade on all sides. Leave for 1 hour, turning them from time to time.
Soak the raisins for 15 minutes in a bowl of warm water and then strain them.
Cook the chicken thighs for 20 minutes under the grill on a middle shelf in the oven, turning them once halfway through cooking. While they are cooking, baste with the marinade.
In a frying pan, brown the coconut.
Arrange the browned chicken thighs on 4 plates, sprinkle with the raisins and the coconut. Serve with basmati rice.