I created a chicken dish last night that every present liked, and asked for the recipe. Since I had made the recipe up when I didn't like the ones I was finding online, I promised to write it down and send it to them.
So here it is.February Chicken
12 chicken thighs
1 tbsp turmeric
1 tbsp avocado oil
1 cup almonds, whole
1 can (14 oz.) coconut milk
1. Preheat oven to 375F. Coat chicken with turmeric and salt and put in a casserole dish. Put them in the hot oven. Set the timer to 30 minutes.
Toast the almonds in a dry fying pan over medium heat. While they are heating, slice and wash the leeks.
2. Take the roasted almonds out of the frying pan and put in the avocado oil and the leeks. Cook the leeks till they are soft, about five minutes.
3. Add the almonds and the coconut milk to the frying pan and simmer. When the timer goes off, take the chicken out of the oven and pour the coconut mixture over the chicken. Return to the oven for another 15 minutes.
4. Serve and enjoy.