This Cast Iron Chicken Thighs in Creamy Tomato Sauce will be your new favorite dinner. This easy paleo chicken thigh recipe is made with simple ingredients that the whole family will love! ! It's dairy and gluten free!
Mix together the garlic, onion, cumin, turmeric, salt and pepper. This a rub for the chicken.
Use a large frying pan, add oil to pan. Heat over medium heat. Test it by sprinkle a little salt into it. If it sizzles its ready.
While the oil is heating coat the chicken in the dry rub
Once the oil comes to temp place the chicken in carefully. Brown chicken by cooking it about 4-5 minutes on each side-skin should be golden brown.
Remove chicken and set aside
Put your canned tomatoes into a blender and blend well set aside.
Pour the coconut into the pan stir as it thickens about 2 min.
At this point add in the tomatoes followed by the rest of ingredients. Let sauce come to boil.
Reduce sauce to med low heat.
Place chicken back into pan and simmer for 20 min. Cook until internal temp of chicken is 165F.
If you don't have coconut milk on hand you can substitute it with heavy whipping cream 1 for 1, it just won't be Paleo.