Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp sun-dried tomato oil
  • 1/2 cup sun-dried tomatoes, julienned
  • 3 cloves garlic, minced
  • 1 cup full-fat canned coconut milk
  • 1/2 cup chicken bone broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh basil, chiffonade

Instructions:

  1. Pat the chicken completely dry with paper towels. Season both sides with sea salt and black pepper. Heat 2 tablespoons of sun-dried tomato oil in a 12-inch skillet over medium-high heat.
  2. Add the chicken to the skillet and sear for 5 minutes per side until a deep golden crust forms and they release easily from the pan. Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. In the same pan, add minced garlic and julienned sun-dried tomatoes. Stir for 1 minute until the garlic is fragrant and slightly translucent.
  4. Pour in the chicken bone broth to deglaze the pan, scraping up the brown bits (fond). Whisk in the full-fat coconut milk until the sauce is uniform and pale orange.
  5. Return the chicken and any accumulated juices to the pan. Simmer for 8 minutes until the liquid thickens enough to coat the back of a spoon and the chicken reaches an internal temperature of 165°F.
  6. Garnish with fresh basil chiffonade and serve immediately.