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.
- 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
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.