SMOTHERED CHICKEN THIGHS IN A CREAMY COCONUT SAUCE WITH MUSHROOMS | WHOLE30 || #ATASTEOFK

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Bone-in chicken thighs are often less expensive and add flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor profile at a lower cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more cost-effective while still sweetening the dish.

Heat olive oil in a large skillet over medium heat until shimmering.

Season chicken thighs with salt and black pepper.

Add chicken thighs to the skillet and brown on both sides, about 5-7 minutes per side.

Remove chicken from skillet and set aside.

In the same skillet, add diced onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Add bell pepper and cook for another 2 minutes until softened.

Pour in coconut milk, chicken broth, soy sauce, lime juice, and brown sugar; stir to combine.

Add coriander, cumin, and red pepper flakes; mix well.

Return the chicken thighs to the skillet, nestling them into the sauce.

Bring to a simmer, then reduce heat to low and cover; cook for 25-30 minutes until chicken is tender.

Check for seasoning and adjust salt and pepper as needed.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Allergens