CREAMY, PALEO SUN-DRIED TOMATO CHICKEN THIGHS #dinner #healthyrecipes #easy #food #lunch

CREAMY, PALEO SUN-DRIED TOMATO CHICKEN THIGHS #dinner #healthyrecipes #easy #food #lunch

This chicken was stunning. The perfect eating/dairy free angle doesn't change the quality or taste at all. So great. There is around 15-20 minutes of prep work, yet from that point forward, it cooks in the stove and is tumble off the bone delicate.

This is one of my undisputed top choice chicken plans ever. It's only a reward that it happens to be sound as well! The sun-dried tomatoes include a great deal of flavors and the chicken turns out so delicious and delicate. It is a flexible dish that can be made for social affair or only for one or two or three individuals. It's in reality truly amazing for organization.

On the off chance that you haven't ever had sun-dried tomatoes, it's difficult to clarify the flavor, yet they are truly thought and truly have an aftertaste like the sun. You can really dry them yourself by placing tomatoes in the sun for a couple of days until all the dampness is gone from them.

They taste much preferred that path over in the event that you simply put them in the dehydrator. It's like dried apples. In the event that you've at any point had apples dried in the sun, at that point you will never like dried apples that haven't dried in the sun.

CREAMY, PALEO SUN-DRIED TOMATO CHICKEN THIGHS #dinner #healthyrecipes #easy #food #lunch

Also try our recipe : BUFFALO CHICKEN BAKED ZITI #dinner #easy #familyrecipes #food #chicken


  • 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)


  1. 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.
  2. Preheat oven to 400 degrees F
  3. 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.
  4. 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.
  5. Add the coconut milk and chicken broth and bring to a boil.
  6. 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.
  7. 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.
  8. Remove from the oven and top with shredded basil just before serving.

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