Whole 30 can be completely scary and intimidating but I'm here to tell you it can be easy and DELICIOUS!!! This is one of my favorite Whole 30 chicken dishes! The whole family loves it! The creaminess of the coconut milk with the sun-dried tomatoes is heavenly!!!
Ingredients:
8 Bone In Chicken Thighs
1/4 cup Tapioca Starch
1 TBSP salt
1 Tsp Fresh Ground Pepper
3 TBSP Extra Virgin Olive Oil
1 Yellow Onion Thinly Sliced
3/4 cup Sun-Dried Tomatoes (not packed in oil)
1 TBSP Minced Garlic
1 tsp Italian Seasoning
Pinch of Red Pepper Flakes
13.5 oz Can of Coconut Milk
1 Cup Chicken Stock
Basil for garnish
Directions:
1. Mix together the tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Preheat oven to 400 degrees Fahrenheit
3. Heat 2 TBSP olive oil in dutch oven. Add chicken a few pieces at a time and brown on each side. When all chicken is browned, removed it and set aside.
4. Add the remaining 1 TBSP of olive oil to pain and heat to medium high. Add the sliced onions and saute for 2 minutes. Add the sun-dried tomatoes, garlic and red pepper and saute another 30 seconds.
5. Add the coconut milk and chicken broth and bring to a boil.
6. Add the chicken back to the sauce scooping the onions and tomatoes over the chicken. Try to fit the chicken in a single layer if possible.
7. Cover pan with lid and cook for 45 minutes in oven at 400 degrees. after 45 minutes, reduce heat to 300 and cook for another 20 minutes.
8. Remove from the oven and top with shredded basil before serving.
Enjoy!
