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Liz’s Kitchen: Coconut Milk, Garlic and Thyme Chicken Recipe

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With the closing sale and Gander Mountain I got a sweet deal on a cast iron dutch oven and naturally, I wanted to try it out immediately! I searched the internet and this recipe from Diethood.com caught my interest. I’ve never cooked with coconut milk (I have drank with it though) and I thought this would be a great opportunity. It was surprisingly delicious and really easy to make. Serve it over a bed of rice and you have a complete meal. I will say that the meal was rich and that actually helped with portion control because it was so filling. the garlic really balanced out the sweetness of the coconut milk and I’ll probably use more garlic in the future!

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Coconut Milk, Garlic and Thyme Braised Chicken

 

  • 4 pounds of chicken pieces
  • salt and fresh ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 6 thyme sprigs
  • 1 whole garlic bulb , separated into individual cloves and peeled
  • 2 cups coconut milk (the recipe called for refrigerated milk but I used canned)

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Pre-heat your oven to 375 degrees and get your chicken ready. Pull out all your pieces and dab them dry with a paper towel and then salt and pepper both sides of your chicken.

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Next take your full garlic bulb and separate and peel all of the cloves! Trust me you can’t put too much garlic in this, use the full bulb!

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Heat you dutch oven (or heavy dish that can go both on the stove and in the oven) and pour your olive oil in the pot and add your butter. Once the butter is melted and your liquid is hot start placing your chicken in skin side down for searing. You want to heat that sizzle.

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Cook on each side for 4 minutes so all sides are nice and brown, you want to crisp up the skin. Next add the garlic and thyme and stir for about 30-60 seconds. Note: I think next time I will but some of the garlic in before I sear the chicken to kind of help elevate that flavor on the chicken.

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Then add the coconut milk over the chicken and cover the dish. Place it in the oven and let it cook for about and hour. Pull the dutch oven out and let sit for about 5 minutes.

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Dish the chicken over a bed of rice and voila! A great meal!

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You can get the full recipe from diethood.com HERE!

Liz’s Kitchen: Patio Tomatoes Recipe

 

 

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