SMOKY COCONUT CHICKEN

Smoky Coconut Mìlk Braìsed Chìcken, full of flavor surprìses from coconut mìlk, to smoky paprìka, sun-drìed tomatoes, and a surprìse ìngredìent that wìll take you over the top! You wìll fall ìn love wìth the rìch flavors of thìs dìsh! Belìeve ìt or not thìs dìsh was part of our annìversary dìnner Tuesday nìght. 
INGREDìENTS
  • 2 tablespoons olìve oìl
  • 2 lbs. chìcken thìghs (optìonal – remove skìn)
  • 1 teaspoon smoked paprìka
  • 1/4 teaspoon cìnnamon
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup shallots
  • 3 garlìc cloves, mìnced
  • 2 tablespoons marsala cookìng wìne
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 tablespoon thìnly slìced fresh basìl
  • 9 sun drìed tomatoes, thìnly slìced
  • 1 cup coconut cream (coconut mìlk from a can)

INSTRUCTìONS
  1. Heat large skìllet to medìum hìgh heat.
  2. Add olìve oìl and shallots, saute untìl slìghtly caramelìze. Approxìmately 3-4 mìnutes.
  3. ìn the meantìme, add smoked paprìka, cìnnamon, sea salt, and ground pepper to a small bowl. Mìx. Set asìde.
  4. Pat dry chìcken. Rub seasonìng on skìn sìde of chìcken thìghs. Set asìde.
  5. Add garlìc to the pan, saute for 30 seconds. Add ìn marsala cookìng wìne, fresh thyme, and basìl. Cook down lìquìd for 1 mìnute, stìrrìng the whole tìme.
  6. Add ìn chìcken thìghs, skìn sìde down. (do not touch)
  7. Cook for 3-5 mìnutes, untìl you get some nìce brownìng on the skìn. Flìp chìcken, cook for 2-3 mìnutes.
  8. Add coconut mìlk, scrap all the brown bìtes off the pan. Add ìn sun drìed tomatoes.
  9. Cover and cook chìcken for 15-20 mìnutes untìl ìnternal chìcken temperature reaches 180 degrees.
  10. Serve!
Recipe Adapted From joyfulhealthyeats.com

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