Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp arrowroot powder
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1/2 cup sun dried tomatoes, oil packed and sugar-free
  • 1 cup coconut cream
  • 1/2 cup chicken bone broth
  • 2 tbsp nutritional yeast
  • 1 tsp red pepper flakes
  • 1/2 cup fresh basil, chiffonade
  • 1 tsp fresh oregano

Instructions:

  1. Pat 1.5 lbs chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp pepper.
  2. Dust the thighs with 2 tbsp arrowroot powder until evenly coated. Note: Shake off any excess so it doesn't clump in the oil.
  3. Heat 2 tbsp avocado oil in the skillet over medium high heat. Add chicken and cook 5-7 minutes per side until golden brown and crispy.
  4. Remove chicken to a plate. Note: This keeps the juices inside while you build the sauce.
  5. Lower heat to medium. Add 3 cloves minced garlic to the residual oil for 1 minute until fragrant but not browned.
  6. Pour in 1/2 cup bone broth and 1/2 cup sun dried tomatoes. Use a wooden spoon to scrape up the browned bits (the fond).
  7. Stir in 1 cup coconut cream, 2 tbsp nutritional yeast, 1 tsp red pepper flakes, and 1 tsp oregano.
  8. Let the mixture bubble for 3-5 minutes until it thickens and coats the spoon.
  9. Place chicken back into the skillet. Spoon sauce over the top and simmer for 2 minutes until the chicken is heated through.
  10. Remove from heat and stir in 1/2 cup fresh basil ribbons.