Creamy Sun-dried Tomato Chicken over Cauliflower Rice

This recipe turned out so incredibly amazing! I am usually not a fan of using flour when cooking, mainly because I don't want to buy it, but I already had a bag of Arrowroot Powder so I gave this recipe a try. I ended up using chicken breasts instead of chicken thighs and the meal still turned out great. Since this recipe had extra sauce, I paired the chicken with some really simple cauliflower rice - pulsed two heads of cauliflower in the food processor, threw it on medium heat in a frying pan with some bacon fat, and added some garlic powder and salt. I am so happy I gave this recipe a try because it really came out being so delicious! Note, you do need an oven-proof frying pan or ceramic coated dutch oven to make this recipe. Also, make sure to use a normal full-fat can of coconut milk; those lighter coconut milks never quite do the job right. You will not be disappointed if you try this recipe! 

Creamy Sun-dried Tomato Chicken
Ingredients:

• ¼ C. Unmodified Potato Starch or Tapioca Starch (I used arrowroot powder)
• 1 T. Coarse Real Salt
• 1 t. Freshly Ground Pepper
• 8 Chicken thighs, bone-in, skin removed (I used 2lbs chicken breast)
• 3 T. Olive Oil, divided
• 1 Yellow Onion, Sliced thinly
• ¾ C. Sliced Sun-dried Tomatoes (not packed in oil)
• 1 T. Garlic, minced
• 1 t. Italian Seasoning (oregano, thyme, parsley)
• Large Pinch Red Pepper Flakes
• 1 Can (13.5 oz.) Coconut Milk
• 1 C. Chicken Stock or Broth
• Basil, shredded, to top

Directions:

1. Mix together the potato or tapioca starch (I used arrowroot powder), salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 45 minutes at 400 degrees. After 45 minutes, reduce the heat to 300 and cook for another 20 minutes.
7. Remove from the oven and top with shredded basil just before serving.

​Original recipe found here