🫙 From the Spice Rack
Chicken In Coconut Milk
3 lb Chicken fryer, cut into 1 x Portion-sized pieces 1 ea Garlic clove, minced 2 c Coconut milk 1 ea Sprig fresh parsley 1 ts Dried thyme 1 x Or 1 sprig fresh 1/4 c Coconut oil
maineasy
Ingredients8 items
Ingredients
- 3lbchicken fryer, cut into
- 1portion-sized pieces
- 1ea garlic clove, minced
- 2cup coconut milk
- 1ea sprig fresh parsley
- 1tsp dried thyme
- 1or 1 sprig fresh
- 1/4cup coconut oil
Directions
- 1
3 lb Chicken fryer, cut into 1 x Portion-sized pieces 1 ea Garlic clove, minced 2 c Coconut milk 1 ea Sprig fresh parsley 1 ts Dried thyme 1
- 2
In a large, heavy skillet, heat the oil
- 3
Add chicken pieces and fry until lightly browned
- 4
Remove from the skillet a aside
- 5
in the same skillet, saute the onion, garlic, and mushrooms for 3 minutes
- 6
Return the chicken to the skillet and add the coconut milk a and pepper to taste
- 7
Tie the parsley, hot pepper, and thyme in a cheese pouch to form a bouquet garni, and add to the skillet
- 8
Cover and simmer the chicken is tender, about 1 1/4 hours