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Roasted Creamy Turmeric Tomato Chicken

Roasted Creamy Turmeric Tomato Chicken

Roasted Creamy Turmeric Tomato Chicken

Roasted Creamy Turmeric Tomato Chicken

New recipes are a regular in our household, but they do not always end up Oh-so-delicious and approved by the whole family. 

Ingredient List

Roasted Creamy Turmeric Tomato Chicken

Roasted Creamy Turmeric Tomato Chicken

  • 6-8 Bone-In Skin-On Chicken Thighs
  • 8-12 Sundried Tomatoes
  • 1 Can Full Fat Coconut Milk
  • 1 Bunch Parsley
  • 1 Yellow Onion
  • 1 Lemon
  • 1 8-oz Frozen Spinach
  • 1/2 TBS Garlic Powder
  • 1/2 TBS Turmeric
  • 1/2 TBS Paprika
  • 1 TBS Salt
  • 1/2 TBS Pepper
  • 2 TBS Coconut Oil

Cooking Instructions

Pre-heat oven to 375. Take out a Dutch oven.

Defrost 1 pkg pf frozen spinach in the microwave. (or place the bag in a pot of hot water)

In a bowl, whisk 1 Can Full Fat Coconut Milk, 1/2 TBS Garlic Powder, 1/2 TBS Turmeric, 1/2 TBS Paprika, 1 TBS Salt, 1/2 TBS Pepper plus the juice of 1 lemon.

Dice 1 yellow onion and rough chop 8-12 sundried tomatoes.

Season chicken with salt and pepper

Heat the Dutch oven over medium high heat with 2 TBS of coconut oil.

Place chicken thighs skin-side down first, cook 6-8 minutes until skin becomes crispy, then turn and cook another 4-6 minutes. Transfer to a plate.

Once all chicken is cooked, sauté chopped onion in the remaining fat until translucent, 6-8 minutes.

Add sundried tomatoes and spinach, sauté 3 minutes, then add chicken back to the pan skin-side up.

Pour seasoned coconut milk over everything, bring to a boil, transfer to the oven and cook 25 minutes.

Remove from oven, sprinkle with chopped parsley and serve.