Smoky Coconut Milk Braised Chicken
Ingredients
The chicken
The sauce
-
2
tablespoons
olive oil
-
1
teaspoon
smoked paprika
-
¼
teaspoon
cinnamon
-
¾
teaspoon
sea salt
-
¼
teaspoon
ground pepper
-
½
cup
shallots
-
3
cloves
garlic
-
2
tablespoons
marsala cooking wine
-
1½
teaspoons
chopped fresh thyme
-
1
tablespoon
thinly sliced fresh basil
-
9
pieces
sun dried tomatoes
-
1
cup
coconut cream
Instructions
- Heat a large skillet over medium-high heat.
- Add olive oil and shallots, sauté until slightly caramelized for about 3-4 minutes.
- Mix smoked paprika, cinnamon, sea salt, and ground pepper in a small bowl and set aside.
- Pat dry the chicken and rub the seasoning on the skin side of the chicken thighs.
- Add garlic to the pan and sauté for 30 seconds, then add marsala cooking wine, thyme, and basil, cooking down for 1 minute.
- Add chicken thighs skin-side down and cook for 3-5 minutes until browned, then flip and cook for another 2-3 minutes.
- Add coconut milk and scrape the brown bits off the pan, then add sun-dried tomatoes.
- Cover and cook the chicken for 15-20 minutes until the internal temperature reaches 180 degrees.
- Serve the chicken with the sauce.
Nutrition Facts (estimated)
Servings
4
Calories
369
Total fat
20g
Total carbohydrates
9g
Total protein
27g
Sodium
604mg
Cholesterol
140mg
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