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Thyme & Coconut Milk Chicken
Thyme & Coconut Milk Chicken
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Ingredients
- 2.5 lbs of boneless skinless chicken thighs
-
1 teaspoon Morton & Bassett Poultry
Seasoning
-
½ teaspoon Morton & Bassett Ground Ginger
-
1 teaspoon Morton & Bassett Thyme
-
1 tablespoon Morton & Bassett Garlic
Powder
-
2 teaspoons Morton & Bassett Fine Ground
Black Pepper
- 1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 can coconut milk
- 4 sprigs of fresh thyme
Directions
- Preheat the oven to 375 F.
- In a dutch oven, heat olive oil and butter over medium high heat, then add chicken thighs to the pot and cook for 4 minutes; flip and continue to cook for 4 more minutes or until chicken is browned on all sides.
- Add thyme sprigs and cook and stir for 30 seconds.
- Add coconut milk, M&B Poultry Seasoning, M&B Ground Ginger, M&B Thyme, M&B Garlic Powder, and M&B Black Pepper. Cover and bake for 50 minutes to 1 hour, or until chicken reaches an internal temperature of 165 F.
- Remove from the oven. Serve with fresh thyme and enjoy!