4-5 Chicken Thighs (I used boneless/skinless)
1 Small Sweet Onion- diced
2 Cloves Garlic- minced
1 Tbsp Ghee
1 Cup Chopped Mushrooms
3/4 Can Coconut Milk
Salt
Pepper
Thyme
Steps:
1. Over medium heat add the onion, garlic and ghee to a large pan that has a lid.
2. Once onions are translucent add in mushrooms and cook for a minute or two.
3. Add in chicken thighs, sprinkle with salt, pepper, and thyme and brown outsides.
Steps:
1. Over medium heat add the onion, garlic and ghee to a large pan that has a lid.
2. Once onions are translucent add in mushrooms and cook for a minute or two.
3. Add in chicken thighs, sprinkle with salt, pepper, and thyme and brown outsides.
4. Lower the heat and add in the coconut milk.
5. Cover and let simmer for 20-30mins or until chicken thighs are tender.
6. Add some water or more coconut milk if sauce becomes too thick. If it's too thin add some arrowroot powder to thicken.
7. Enjoy. Can be served over cauliflower rice or by itself with a side of veggies such as Asparagus.
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