Total Time: 40 minutes
2 tbsp ghee
2 garlic cloves diced
½ white onion diced
4 organic chicken thighs
1 can of full fat coconut milk
1 tbsp bone broth concentrate (optional)
1 lemon wedge
Zest of half a lemon
10 sprigs of fresh thyme
1 tsp turmeric
1 tsp basil
1 tsp oregano
Several shakes garlic powder
Several shakes onion powder
Salt & pepper to taste
Heat up ghee, garlic & half of a diced onion in the cast iron. Let the onions cook until translucent.
Season the chicken thighs with several shakes of garlic powder, salt, pepper, onion powder & basil.
Once the onions are cooked put two chicken thighs in the pan with the spiced side facing down. Allow the chicken to brown for 2-3 minutes (or until you can see it’s getting a bit crispy). Then take them off the pan & back onto the cutting board. Repeat for the next two chicken thighs.
Take the cast iron off the heat. Then add all of the cream from the top of one can of coconut milk, chicken broth, 1 tbsp of @meadowmarrowbonebroth (optional for extra nourishment), lemon juice from 1 slice of a lemon, zest of half of a lemon, 10 sprigs of fresh thyme, turmeric, basil, oregano & pepper.
Then transfer the cast iron to the oven & bake at 350 for 15 minutes.
Once it’s done enjoy over cauliflower rice with veg or whatever your heart desires!
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