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Smoky Coconut Milk Braised Chicken-3

Smoky Coconut Milk Braised Chicken

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 35 mins
  • total_time Total Time: 40 mins
  • yield Yield: 4 1x
  • category Category: Gluten Free, Poultry, Easy Dinner Recipes

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Ingredients

  • 2 tablespoons olive oil
  • 2 lbs. chicken thighs (optional – remove skin)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup shallots
  • 3 garlic cloves, minced
  • 2 tablespoons marsala cooking wine
  • 1 1/2 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)

Instructions

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

Nutrition

  • Serving Size: 1 chicken thigh + sauce
  • Calories: 369
  • Sugar: 4 g
  • Sodium: 604 mg
  • Fat: 20 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 27 g
  • Cholesterol: 140 mg