So here it is.
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.