This recipe first appeared on Zoomermag.com in March 2012. It is excerpted from the book “Meals That Heal Inflammation” by Julie Daniluk. Tonight, Larry and I are in London where our friend Ellie and Larry prepared it. Scrumptious! According to the article it is fast and healthy! Skinless chicken reduces the fat Turmeric has anti-inflammatory effects….mustard contains selenium which relieves asthma!
1 kg. Chicken thighs skinless
2 T extra virgin olive oil
1 tsp. turmeric
1/2 tsp. sea salt
1/4 cup vegetable or chicken broth
2 cups sliced red onions
1/4 cup Dijon mustard
1/3 cup coconut milk
2 T honey
Drizzle the oil over the chicken thighs and sprinkle with turmeric and salt. Spritz the thighs (NOT your own…LOL) with water or broth to keep meat moist. Cook in a large cast iron pan over medium heat for 5 to 7 minutes, turning often until golden on all sides.
Add the onion and continue to stir and cook for 3 to 5 minutes.
Spread mustard over the chicken using a brush or spoon. Cook for 15 minutes longer.
Remove from skillet and set aside.
Pour coconut milk and honey into the skillet and stir for 2 to 3 minutes until the sauce has thickened.
Arrange the thighs on a platter and pour the sauce over them.
Garnish with herbs such as Italian herb blend, Herbes de Provence and serve over rice.
Posted on May 4, 2012, in Chicken, Nutritional Foods and tagged anti-inflammatory, asthma, chicken, coconut milk, dijon mustard, honey, Julie Daniluk, Meals That Heal, red onion, turmeric, Zoomermag. Bookmark the permalink. Leave a comment.