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Coco-Nutty Braised Chicken

GF, DF, Paleo, Whole30

6 servings

What you need:

    • 8 pounds of bone-in chicken thighs and legs 
    • Haven’s Kitchen Nutty Lemongrass Sauce 
    • 1 medium squash, peeled, seeded and cut into cubes 
    • 4 cups of your favorite vegetables (we like bell pepper, green beans, broccoli or cauliflower) cut into bite sized pieces 
    • 2 tbsp. grapeseed or coconut oil 
    • 1 can coconut milk 
    • Brodo Hearth Broth 
    • sea salt 
    • ½ bunch cilantro, chopped

    How to make it:

    1. Preheat oven to 375 F degrees.
    2. Marinate chicken with a ½ pouch of Nutty sauce Heat a Dutch oven, or other oven-proof pot, over medium-high heat and add oil. When the oil glistens, sear chicken for 3 minutes, flip and continue to cook for 5 more minutes or until chicken is browned.
    3. Add squash and vegetables. Then add coconut milk and Brodo to cover the chicken and veggies. Add additional broth if you like it soupier! 
    4. Cover and simmer for 20 - 30 minutes on low heat until cooked through.
    5. Garnish with cilantro and serve.