The following sauce reminds me of something that would top a pasta dish from my pre-primal days; that’s actually what Jacky, the cook who inspired this recipe, used it for. But pasta is a “no-go” over here… so instead I used it to top chicken thighs. 😉
Creamy Sun-Dried Tomato Chicken Thighs
- 4 chicken thighs w/ skin on
- 1 tablespoon coconut oil
- ¼ onion, diced
- 2 cloves garlic, diced
- 1 can of light coconut milk
- ½ cup of sun-dried tomatoes
- ½ teaspoon of dried oregano
- Salt and pepper to taste
While your chicken is cooking, heat coconut oil over medium heat. Add your onion and garlic, and let them simmer in the oil for about 5 minutes or until the onions are just starting to brown. Add in your coconut milk and let it come to a light boil. Then reduce your heat, add the sun-dried tomatoes, and let everything simmer for about 10 minutes to infuse the flavors. Add in your oregano and salt & pepper to taste.
Pour your sauce over the chicken thighs once they’re ready, and enjoy!