Smoky Coconut Milk Braised Chicken

• Meat

  • 2 lb Chicken thighs

• Produce

  • 1 tbsp Basil, fresh
  • 3 Garlic cloves
  • 1/2 cup Shallots
  • 9 Sun dried tomatoes
  • 1 1/2 tsp Thyme, fresh

• Canned Goods

  • 1 cup Coconut cream

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 1 tsp Paprika, smoked
  • 1/4 tsp Pepper, ground
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 2 tbsp Marsala cooking wine

Found on joyfulhealthyeats.com

Description

Ingredients

• 2 tablespoons olive oil
• 2 lbs. chicken thighs (optional - remove skin)
• 1 teaspoon smoked paprika
• ¼ teaspoon cinnamon
• ¾ teaspoon sea salt
• ¼ teaspoon ground pepper
• ½ cup shallots
• 3 garlic cloves, minced
• 2 tablespoons marsala cooking wine
• 1½ teaspoons chopped fresh thyme
• 1 tablespoon thinly sliced fresh basil
• 9 sun dried tomatoes, thinly sliced
• 1 cup coconut cream (coconut milk from a can)

Directions

• Heat large skillet to medium high heat.
• Add olive oil and shallots, saute until slightly caramelize. Approximately 3-4 minutes.
• In the meantime, add smoked paprika, cinnamon, sea salt, and ground pepper to a small bowl. Mix. Set aside.
• Pat dry chicken. Rub seasoning on skin side of chicken thighs. Set aside.
• Add garlic to the pan, saute for 30 seconds. Add in marsala cooking wine, fresh thyme, and basil. Cook down liquid for 1 minute, stirring the whole time.
• Add in chicken thighs, skin side down. (do not touch)
• Cook for 3-5 minutes, until you get some nice browning on the skin. Flip chicken, cook for 2-3 minutes.
• Add coconut milk, scrap all the brown bites off the pan. Add in sun dried tomatoes.
• Cover and cook chicken for 15-20 minutes until internal chicken temperature reaches 180 degrees.
• Serve!

Nutrition