for you, B

I’ve made the cauliflower fried rice 3 times, but the last two times haven’t tasted as good as the first, so I’m hesitant to post a recipe.

Here’s the coconut garlic chicken. What did I call it before?

Coconut Garlic Creamy Chicken Delight. Lol.

what you’ll need:

8 chicken thighs (bone in)
fresh herbs of your choice (i like thyme or basil or both)
20 whole garlic cloves, peeled
1 can full fat coconut milk
1 small bunch spring onions
salt and black pepper
crushed red pepper, if you want it a little spicy

what you’ll do:

1. preheat oven to 350 degrees fahrenheit
2. clean chicken and trim all visible fat; pat dry with paper napkins
3. place half the garlic on the bottom of a baking dish or heavy skillet
4. sprinkle chicken with salt and pepper (and red pepper) and place in 1 layer in the baking dish, over the garlic
4. sprinkle thyme springs and basil over the chicken, top with the rest of the garlic
5. pour coconut milk over the lot of it (if it’s hardened in the can, warm it up a little before you pour it)
6. cover with foil and bake for an hour
7. at this point, i like to mash the garlic into the sauce in the pan to make it more creamy. alternatively, you may mash 1 clove over each piece of chicken and mash the rest into the sauce, or save a few cloves to spread over bread (yummmmmmmmm)
8. turn oven temperature up to 450 and bake for another half hour (uncovered), or until the chicken looks nice and golden brown
9. serve and top with sliced spring onions. enjoy!!!

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