Oh my goodness, ya'll...this recipe is gold! I tried it not too long ago, and wow! I got it from My Natural Family, remind me to send them a Christmas card this year! The chicken literally falls off the bone and the sun dried tomatoes bring such a sweet depth of flavor. Pair it with fresh basil, and you've got yourself one heck of a night.
As a warning, I did have a little trouble finding the kind of sun dried tomatoes this recipe called for, until I went to the deli at HEB. They were nestled in the little olive stand, just FYI ;) Now that I've started making this meal, I'm super interested to see where else I can sneak these sweet little treats!
As I went through my mental recipe book, I kept coming back to the topic of choice, and decisions. I could easily make the choice to pick a warm, cheesy mac-n-cheese. or a chicken-fried-steak with buttery-mashed potatoes and thick, creamy-gravy. OR, I could choose to modify existing recipes/opt for an entirely new recipe. As the head chef in my home, my goal above all else, is to provide healthy options for Justin and I to enjoy. My passion, however, lies in making sure those healthy alternatives are still tasty as hell! ;)
If you try this recipe, let me know!
Image and Recipe from: https://www.mynaturalfamily.com/recipes/clean-eating-recipes/clean-eating-chicken-recipe/?mc_cid=20952c9c48&mc_eid=513bf97749
Cook Time: 75 minutes Total Time: 90 minutes
Yield: 8 servings
1/4 cup Unmodified Potato Starch (or Tapioca Starch or Corn Starch if you don’t eat Paleo)
1 Tbsp Real Salt
1 tsp Freshly Ground Pepper
8 Chicken thighs (bone-in, skin removed)
3 Tbsp Extra Virgin Olive Oil (divided)
1 Yellow Onion (Sliced thinly)
3/4 cup Sliced Sun-dried Tomatoes (not packed in oil)*
1 Tbsp Garlic (minced)
1 tsp Italian Seasoning (oregano, thyme, parsley)
large pinch Red Pepper Flakes
13.5 oz can Coconut Milk
1 cup Chicken Stock (or Broth)
Basil (shredded, to top
Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
Preheat oven to 400 degrees F
Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
Add the coconut milk and chicken broth and bring to a boil.
Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
Cover pan with a lid (make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
Remove from the oven and top with shredded basil just before serving.
Recipe calculated using 1 chicken thigh per person. On average, 8 chicken thighs with bones will weight about 3 pounds, much of which is bone. I calculated this recipe for 8 servings. So if you eat a different amount, say 2 chicken thighs, then double the nutrition facts.
You may also use chicken thighs without the bones, chicken breasts or chicken tenders. The cooking time will be slightly less. Set a timer for 20 minutes earlier than the recipe states and check for doneness every few minutes until the chicken is cooked through.
* If you can only find sun-dried tomatoes in oil, just do your best to pat off the oil with paper towels before adding or leave the equivalent amount of olive oil from the recipe.