CREAMY SUN-DRIED TOMATO PALEO BAKED CHICKEN

Thìs chìcken was amazìng. The clean eatìng/daìry free aspect doesn’t change the qualìty or taste whatsoever. So good. There ìs about 15-20 mìnutes of prep work, but after that, ìt cooks ìn the oven and ìs fall off the bone tender.

INGREDIENTS:

• 1/4 cup Unmodìfìed Potato Starch (or Tapìoca Starch or Corn Starch ìf you don’t eat Paleo)
• 1 Tbsp Real Salt
• 1 tsp Freshly Ground Pepper
• 8 Chìcken thìghs (bone-ìn, skìn removed)
• 3 Tbsp Extra Vìrgìn Olìve Oìl (dìvìded)
• 1 Yellow Onìon (Slìced thìnly)
• 3/4 cup Slìced Sun-drìed Tomatoes (not packed ìn oìl)*
• 1 Tbsp Garlìc (mìnced)
• 1 tsp ìtalìan Seasonìng (oregano, thyme, parsley)
• large pìnch Red Pepper Flakes
• 13.5 oz can Coconut Mìlk
• 1 cup Chìcken Stock (or Broth)
• Basìl (shredded, to top)

INSTRUCTIONS:

1. Mìx together the potato or tapìoca starch, salt, and pepper ìn a medìum sìzed bowl. Toss the chìcken thìghs ìn the mìxture untìl fully coated.
2. Preheat oven to 400 degrees F
3. Heat 2 T. of the Olìve Oìl ìn a large oven-proof fryìng pan or ceramìc coated dutch oven. Add the chìcken, four pìeces at a tìme, and brown on each sìde. When the chìcken ìs all browned, remove ìt and set ìt asìde.
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6. GET FULL RECIPE>>https://www.mynaturalfamily.com/recipes/clean-eating-recipes/clean-eating-chicken-recipe/

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