Easy Eats: Coconut, Garlic & Thyme Chicken

If you’ve been following me on Instagram for a while you know that I live and breathe for easy, healthy recipes. You also know that I make this Coconut Milk, Garlic and Thyme Braised Chicken recipe from Diethood at least once every few weeks! Not only is this recipe is a staple in our house but it’s a big hit in my mother’s house, my mother-in-laws house, my cousin’s house, and pretty much any house that gives it a chance.

In our home we have two main guidelines when it comes to our week night dinners. Recipes have to: 1) fit BOTH of our dietary parameters (gluten, dairy and refined sugar free for me, heavy on the meat and carbs with an option for dairy for C) and 2) be easy enough for both of us to cook. On the weekends we test and try more involved recipes but during the week we stick to our tried-and-true favorites and this, my friends, is the ultimate favorite!

The braised chicken is melt in your mouth delicious, with a creamy, garlicky (C’s favorite cooking word) flavorful sauce. The whole thing requires 7 ingredients, cooks in under an hour and is leftover/freezer friendly, low carb and Whole30 approved. We make ours in a Dutch Oven (our preferred mode of cooking) but you could use another covered dish, a slow cooker or an instant pot if you have one on hand!

C and I love this meal because it can be served in different ways to meet both of our dietary needs. I typically serve mine over cauliflower rice with steamed greens (kale or spinach are my favorites!) and C usually serves his over brown rice. We try to have a protein, veggie and starch at every meal and usually pair this with steamed broccoli or green beans on the side. You can also serve the chicken over polenta, any steamed vegetable, potatoes, pasta or zoodles! Something with texture helps so you can soak up the sauce. Trust me…you’ll want to soak up the sauce!

RANKING: 1 – I’ll rank our recipes 1-5 with 1 being the easiest. This is definitely a 1 and C and I both feel confident cooking it! The best part about this recipe is you really can’t mess it up. Only have 3 lbs of chicken on hand? No biggie, we typically use 3 lbs with the same amount of milk. Love garlic? SAME. We use 3 full heads sometimes! Forget to season your meat with salt and pepper? Fear not, you can do it at the end! This recipe is pretty much foolproof!

Have you made the chicken yet? If you do, don’t forget to share on social and tag #purelynoracooks – I can’t wait to see your plates!

Coconut Milk, Garlic and Thyme Braised Chicken Thighs

A savory, super easy meal made with six ingredients! Chicken braised in a creamy coconut milk broth with melt-in-your-mouth garlic that is even better the second day! Recipe adapted via Diethood.

• 4 lbs Chicken (we mix this up and usually do 3 lbs of boneless thighs, but you can do breats, drumsticks, bone in or boneless!)
• 2 tbs Olive Oil
• 1 tbs Butter (we use grassfed butter of ghee – you can omit this if you are completely dairy free and sub extra olive oil or animal fat)
• 6 sprigs Thyme (honestly I just throw as many in as I want ;))
• 2 bulbs Garlic, separated and peeled (you can use 1 bulb, 2 bulbs, 6 bulbs… I tend to dump about 4 in!)
• 1 can Coconut Milk (full fat works best!)
• Pinch Salt and Pepper (eyeball it but don't skip this step – it adds flavor!)

1. Preheat oven to 375 degrees

2. Season chicken peasons with salt and pepper

3. Heat olive oil and butter ina. dutch oven or any other heavy pot that is stovetop and oven safe – we use our Le Creuset Dutch Oven but any oven safe pan (with a lid!) will do!

4. Add chicken pieces to the pot and cook for 4 minutes; flip and continue to cook for 4 minutes. Youn don't have to be a stickler about timing, just make sure both sides are browned!

5. Add thyme sprigs and garlic; cook and stir for 30 minutes.

6. Add coconut milk, cover and bake for 50 minutes to 1 hour, or until chicken is cooked. *NOTE: if you like your chicken golden brown on top, remove the lid after 40-45 minutes and bake uncovered for the last 10-15 minutes

7. Remove from oven and let stand several minutes.

8. Serve over rice, caulirice, or your favorite startch and/or veggie!

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