Tag Archives: foodporn

Coconut Cream and Crushed Tomato Chicken

Just like Bubba said in Forrest Gump about shrimp, there are a million ways to make chicken. You can grill it, bake it, bread it, fry it, broil it, sauté it, and the list goes on and on. There are days where I despise chicken, especially bland, grilled chicken breast on a salad (boring AF), but when chicken is done well, and it’s not always the breast, it can be a show-stopping meal.

The finished plate with crumbled feta on top, a side of sautéed spinach and mashed potatoes.

When I was in my 20s, I was told that the dark meat of chicken is bad for you and that it’s too “fatty” and will make me fat. Now that I’ve had 10 years of learning what foods work for me and my own body, and what foods I find I can and cannot eat, chicken thighs tend to be the cut of the chicken I gravitate toward most. Sure, there is definitely more fat, and there’s NOTHING WRONG WITH THAT. Ya heard? Fat will not make you fat (at least not in moderation and eating the correct fats). This happens to be a very simple recipe and will cook on its own in a dutch oven (or a crockpot –> on low for 5-6 hours). The difference this recipe makes is two ingredients: Herbes de Provence and coconut cream (NOT milk, cream). These can both be found at Trader Joe’s.

*if you don’t have Herbes de Provence you can use several dried herbs such as sage, thyme, rosemary, marjoram, basil, and garlic powder*

I start with the chicken thighs, organic and freshly cleaned, and place them on a cutting board. Sprinkle a generous amount of Herbes de Provence on both sides of the chicken and let sit. Another quick tip: let the chicken sit out to get to room temperature, as this allows the chicken to remain juicy and not tense up as it hits a hot pan.  I heat my dutch oven first then melt 3 tbsp of butter and add the chicken to the butter and let simmer.

Once the chicken simmers and sears on both sides, I add in the crushed tomatoes (I really like Cento 28oz as it yields a lot of sauce and is low sugar) and coconut cream. Cream is a thicker consistency and makes the sauce thicker too. I season with salt and pepper and lower the flame to low and cover. This will sit on low heat for two and a half hours, stirring occasionally. That’s it.

When the chicken is done, it’ll be beautifully pulled and in shreds, incredibly tender and juicy, and delicious with the coconut tomato sauce. Serve with any veggies and potato, or over rice and beans, maybe even fusili pasta?! The possibilities are truly endless 🙂 Nomaste!

Leftover chicken in coconut cream tomato sauce – can be reused for enchiladas…add some chili powder and BOOM!

Coconut Cream and Crushed Tomato Chicken

Course Dinner
Cuisine American, Chicken
Keyword Chicken, coconut, cream, dinner, dutch oven, easy, healthy, simmered, tomato
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 servings
Author nomastehungry

Ingredients

  • 6 Chicken thighs untrimmed
  • 3 tbsp Butter
  • 1 28oz can Crushed Tomatoes
  • 3/4 can Coconut cream NOT milk
  • Herbes de Provence generous seasoning
  • Salt to taste
  • Pepper to taste

Instructions

  1. Clean and pat dry chicken thighs and lay on a cutting board. Sprinkle Herbes de Provence generously on both sides of the chicken.  Let sit.

  2. In a dutch oven, melt butter and place chicken into pan.  Searing both sides of chicken, about 5-7 minutes each side.

  3. Add in can of crushed tomato sauce and 1/2 can of coconut cream.  Stir to mix liquid.  Judge here if you need more coconut cream, if so, add in a drop more.

  4. Turn heat to low and cover. Simmer for 2.5 hours, stirring occasionally.

  5. Serve immediately with vegetables or sides of choice.

Kale with Sausage and Onion

I’m one of those people that has a love-hate relationship with kale.  Sometimes I’m craving it, but other times I want nothing to do with it.  Kale can be so versatile: sautéed, steamed, made into chips, tossed with some oil and lemon, or layered in a sandwich.  My personal favorite: sautéed for sure.IMG_3808

This recipe is so delicious and perfect for lunch and meal prepped.  I’m totally one of those ladies who will #mealprep on Instagram and be all proud I took care of my food for the week, and this one never fails me.  For the sausage, I never skimp out – I always use pork, but it has to be good quality.  I like Niman Ranch or Applegate (or even Vermont brand has quality nitrate-free uncured sausage).  The snap that the sausage has on it when it’s cooked is great and takes seasoning very well.  I cut the links into 1/4in thick circles and chop the onion into slices as well.  The onion goes in the pan first and will cook until translucent and fragrant (who doesn’t love the smell of cooking onions in a pan?).  Then I add the sausage and sauté until the sausage browns on the sides.

I like a traditional Old bay seasoning, but didn’t have any so I opted with a Mexican blend.  It acted as a nice little twist to the dish.   After the sausage is pretty much browned on both sides, add in the kale and stir it in by layering the onions and sausage on top to wilt the leaves.  Continue to do this and add as much kale as you’d like!  I also added a bit more oil to saturate the kale and get things nice and seasoned.  This could be done with a varietal of foods like spinach instead of kale, chicken sausage, peppers AND onions (mind.blown), or stick to the recipe!  The choice is yours 🙂 Happy cooking!

Kale with Sausage and Onion

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 pkg sausage
  • 2 bunches organic kale - rinsed; just the leaves
  • 1 medium onion sliced thin
  • 3 tbsp olive oil I used avocado oil
  • Seasoning such as Old Bay or your choice!

Instructions

  1. In a large sauce pan, heat the oil on a medium heat.
  2. Slice onions into long strips and set aside. Chop the sausage links into 1/4in thick rounds and set aside.
  3. Add onions to the pan and sauté until fragrant and translucent
  4. Add in sausage to the onions and begin to sauté until browned.
  5. Season the onions and sausage with choice of seasoning and stir.
  6. Layer in the kale and stir in as needed. Add in a bit more oil as desired.
  7. Serve immediately.

Recipe Notes

Swap out pork sausage for chicken as desired. Use spinach instead of kale if thats' what you prefer!