Ingredients:
- 1/4 cup unmodified potato starch (if you aren’t paleo, you can use corn starch)
- 1 tablespoon real salt
- 1 tsp freshly ground black pepper
- 2 lbs boneless, skinless chicken (about 4 breasts or 8 thighs): for lower fat, use chicken breast; but for a little more flavor (and fat, of course), you can use boneless, skinless thighs
- 3 tsp extra virgin olive oil (divided)
- 1 yellow onion thinly sliced
- 3/4 cup sliced sun-dried tomatoes (NOT packed in oil!)
- 1 tablespoon garlic, minced
- 1 tsp Italian Seasoning (oregano, thyme, parsley)
- large pinch red pepper flakes
- 1 can (13.5 oz) coconut milk (unsweetened)
- 1 cup chicken stock (or broth)
- Basil shredded, on top
Directions:
- Pre-heat oven to 400 degrees
- Mix together potato starch, salt and pepper in medium-sized bowl. Toss chicken in the mixture until fully coated
- Heat 2 tsp of olive oil in large ceramic-coated dutch oven (my personal choice) or oven-proof frying pan. Add the chicken, half at a time, and brown on each side. When chicken is all browned, remove and set aside
- Add remaining tsp olive oil to the pan and heat on medium/high. Add sliced onion and saute for 2 minutes.
- Add sun-dried tomatoes, garlic, Italian seasoning and red pepper, ans saute for another minute or so
- Add coconut milk and broth and bring to a boil
- Add chick into the sauce, scooping onions and tomatoes over the top of the chicken
- Cover with lid (make sure oven safe!). Cook at 400 degrees for 45 minutes. After 45 minutes, reduce heat to 300 and cook for another 20 minutes
- Remove from oven and top with shredded basil right before serving!
Nutrition:
Per serving, Makes 8 serving
Chicken Breast: 179 calories, 9g carbs, 5g fat, 27g protein, 428mg sodium, 3g sugar
Chicken Thigh: 189 calories, 9g carbs, 12g fat, 23g protein, 440mg sodium, 3g sugar
Recipe with slight modifications from www.MyNaturalFamily.com
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