Coconut Chicken with Plum Sauce
Servings: 4
Preparation Time: 25 minutes
Ingredients:
- 4 to 6 bone-in chicken thighs
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 2 tablespoons coconut oil
- 1/3 cup water
- 3 tablespoons white wine vinegar
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper
- 6–8 Italian plums, pitted and halved
Directions:
Dredge the chicken with the coconut flour, coating all sides. Sprinkle with the salt.
In a 12-inch skillet, heat coconut oil over medium heat. When it is melted, add the chicken pieces, skin sides down. Cook for 4–5 minutes or until the skin is getting crispy. Flip over the chicken to let it brown for 2–3 minutes on the other side.
Stir together the water, vinegar, garlic, and pepper and pour it around the chicken. Tuck the plum halves around the chicken pieces. Cover the pan and let it cook for 10 minutes or until the chicken is cooked through. The sauce will thicken as it cooks. For a thicker sauce, uncover the skillet and let it cook for an additional 3–5 minutes or until the sauce is the desired consistency. Taste and adjust seasonings, if needed.
Recipe and photo submitted by Angela, Longmont, CO.
