Baked Indian Chicken Thighs
Braised Baby Bok Choy and Carrots
Ingredients
- 1 lemon
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp coconut oil, melted (or use avocado oil)
- 1 Tbsp garam masala (or use curry powder)
- 2 tsp ground turmeric
- 1 tsp kosher salt
- ½ tsp pepper
- ¼ tsp crushed red pepper (optional)
Instructions
- Squeeze juice from lemon. Combine chicken, lemon juice, and remaining ingredients in a large bowl; toss. Cover and chill 2 hours.
- Preheat oven to 375˚F. Transfer chicken to a foil-lined large rimmed baking sheet. Bake 35 minutes or until done.
Side Dish Ingredients
- ¾ cup organic chicken broth
- 1 Tbsp coconut aminos
- 6 heads baby bok choy, halved lengthwise
- 1 (10-oz) pkg matchstick-cut carrots
Side Dish Instructions
- Bring broth and coconut aminos to a boil in a large, deep skillet. Add bok choy and carrots. Cover, reduce heat, and simmer 6 to 8 minutes or until tender. Season with salt and pepper to taste.
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