Inspired by PaleOMG
1.5-2lbs chicken thighs, excess fat removed
1 medium heads of broccoli, chopped into florets
1 head of cauliflower, chopped into florets
1 cup of mushrooms, sliced
½-1 yellow onion, diced
*optional: 1 garlic clove minced
1 cup vegetable (or chicken stock or bone broth) broth
1 (14oz.) can of coconut milk
2 tsp. garlic powder
½ tsp. smoked paprika
½ tsp. cayenne pepper
Salt and pepper to taste
2 tbs. olive oil (or other fat)
2 tbs. ghee or coconut oil
Preheat oven to 400 degrees.
Place the cauliflower and broccoli florets in a 9×12 glass/pyrex baking dish. Toss with olive oil, salt, and pepper.
Bake broccoli and cauliflower for 15-20 minutes while prepping other ingredients.
While the florets are cooking, place a large skillet over high heat.
Once skillet is very hot, add the ghee and chicken.
Salt and pepper the chicken while it cooks.
Cook each side for 4-5 minutes, until both sides are lightly browned.
Once chicken is ALMOST cooked through, remove it from the pan and place into the baking dish with the florets that have come out of the oven.
Put the pan over a medium heat and add the garlic and onions. Cook until translucent.
Add the mushrooms and cook for a few minutes more.
Add the coconut milk and vegetable broth, as well as the other seasonings, and mix well.
Once it is all thoroughly combined, pour directly onto the chicken, broccoli, and cauliflower dish.
Add a bit more salt and pepper.
Mix it all together until well-combined and bake for 20-ish minutes, until the chicken skin is crispy and the liquid is bubbling.
Allow to cool to help the sauce thicken.