Ingredients
- 4 Bone in, skinless chicken thighs
- salt and pepper to taste
- 1 Tbsp. Coconut Oil
- 2 - 13.5 oz cans full fat coconut milk
- 2 Tbsp. dried basil leaves
- 2 Tsp. salt
- 3⁄4 Tsp pepper
- 11⁄2 Tbsp Indian spice blend (page 185)
- 1 Large red onion chopped
- 1 Tsp fresh ginger grated or minced
- 8 Cloves garlic minced
- 1/4 Cup fresh cilantro, chopped
- Cauliflower rice (Page 128)
Directions
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Pat chicken thighs with paper towels to remove moisture. Season with salt and pepper.
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In a large skillet over medium-high heat, melt tablespoon coconut oil.
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When oil is hot, add chicken and cook 2 minutes or until nicely browned on each side. Transfer chicken to plate.
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In a crockpot combine coconut milk, basil, salt, pepper, and Indian Spice Blend. Add red onions, ginger, garlic, and browned chicken. Stir to combine.
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Cook on high 4–5 hours on medium-high or 6–8 hours on low.
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Transfer chicken to plate or cutting board. Let cool a couple minutes.
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Shred chicken, removing bones and tough bits. Chicken should be falling-apart tender. Return to slow cooker and stir. Replace lid and cook another 10 minutes.
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Season with salt and pepper to taste.
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Place individual serving of Cauliflower Rice on plate or in bowl. Top with serving of chicken and chopped cilantro.
Serves 4
