Creamy Sun-Dried Tomato Chicken Thighs

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
Ingredients:

  • 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
Season your chicken thighs with salt and pepper.  Once seasoned, cook for 45 minutes in an oven heated to 350 degrees.

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!


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