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.