|Crispy chicken thighs and sweet carrots in a rich coconut broth: yum!|
Ingredients (makes 4 large servings):
8 bone-in skin-on chicken thighs (antibiotic free and no added water)
2tbs organic virgin coconut oil
sea salt to taste
1 onion, diced
1tsp minced garlic
1-15oz package baby carrots
1/2tsp cayenne pepper (less or omit if you don't like it spicy!)
1/4tsp dry mustard
1/2tsp sea salt
2tsp red curry paste
1tsp orange zest
1/4c chicken stock (gluten, msg, and added sugar free: try Rachael Ray's brand!)
1c coconut milk
1/2c pistachios, chopped
1/4c chopped cilantro
1. Preheat oven to 400F. In a large saute pan heat 1tbs coconut oil over medium high heat. Add chicken, skin side down and cook until deep brown and crispy, about 8 minutes. Flip over and cook a few mintues more. Set aside. Meanwhile, place baby carrots with 1tbs water in a large glass dish. Cover and microwave for 5 minutes.
2. Pour out fat. Add the other tbs coconut oil and saute onions and garlic until soft. Add all of your spices, red curry paste, and chicken stock. Stir well and cook a few minutes. Add your coconut milk and carrots, give it a good stir and turn off heat.
3. In a large casserole or glass baking dish, pour the onion, carrot, curry mixture. Add your chicken on top, crispy skin side up. Place in the oven and bake until the chicken thighs reach 170F, about 25 minutes for large thighs.
4. Serve some sauce and carrots with chicken. Top with chopped pistachios and cilantro. Enjoy!
1 serving = 2 chicken thighs with skin, 1/4 portion of coconut sauce and carrots with 2tbs pistacios
Salt ~ 300mg