Ambrosia Chicken
Ingredients
SAUCE:
- 2 teaspoons coconut oil or butter, divided
- 1/4 cup diced onion
- 2 cloves garlic minced
- 2 tablespoons freshly grated ginger
- 1/2 can unsweetened full-fat coconut milk
- 4 ounces cream cheese or kite hill cream cheese if dairy free
- 1 teaspoon fish sauce or 2 teaspoons if you are like me!
- 1 teaspoon Redmond Real Salt plus more for seasoning chicken (use code Maria15 for 15% off
- 1/2 teaspoon stevia glycerite or a few drops liquid stevia (or more to desired sweetness)
CHICKEN:
- 4 Butcherbox bone-in chicken legs or thighs (or chicken breast)
Instructions
- Heat a sauce pot with2 teaspoons coconut oil over medium high heat. Add the onions and sauté for 1 minute. Add the garlic and ginger and sauté another 3 minutes. Add the coconut milk, fish sauce, salt and stevia. Simmer for 15-30 minutes. Add the cream cheese and use a stick blender to purée until smooth. Taste and add sweetness to your liking.
- This sauce can be made 4 days ahead of time and stored in an airtight container in the fridge for up to 4 days.
- To make the chicken, heat a large cast iron skillet over medium high heat with 2 tablespoons coconut oil. Season the chicken well on all sides with salt. Place the chicken in the hot skillet, skin side down.
- Cook for 10–12 minutes, flipping after 6 minutes. Reduce heat to medium-low. Add the sauce, cover and simmer until meat is tender and falling off the bone, about 45 minutes.
- Transfer chicken to a large platter. Spoon sauce over the chicken; garnish with fresh cilantro if desired.
Nutrition
Calories: 376.8 | Fat: 31.2g | Protein: 18.6g | Carbohydrates: 4.5g | Fiber: 0.2g | P:E Ratio: 0.5