THAI COCONUT CHICKEN TAGINE

The merging of Moroccan and Thai cuisine never tasted so good on a weeknight. Not only is the flavor of this Thai Coconut Chicken Tagine out of this world, but it is also super healthy, and Keto friendly. The Thai Coconut Sauce from Kevin’s Natural Foods made what could be a difficult recipe, super easy, so delicious and time-saving. Basically, I treated the Thai Coconut Sauce as the chermoula from my Moroccan Lamb Tagine with Apricots recipe. As noted in that recipe, chermoula is what lends most of the flavor to the dish.

Let’s talk about this Thai Coconut Sauce and Kevin’s Natural Foods for a moment. Click here to read all about Kevin’s mission and his pursuit to help people “eat clean without sacrificing flavor.” His offerings are Certified Paleo, Keto Certified, gluten-free, soy-free, and dairy-free You can grab Kevin’s amazing line of products online, or find a store near you. Be sure to check them out and follow Kevin’s Natural Foods on Facebook, Instagram and Pinterest.

First things first, I found this handcrafted vessel on Amazon. Not only can I cook in it, but I display this beautiful piece on my dining room table when not in use. I did some research and found that this particular tagine should NOT be placed in the oven. Given that, I would need a heat diffuser, as well. Additionally, some clay pots need to either be seasoned, and/or soaked. Mine came seasoned, but I did have to immerse the entire clay pot in water for about two hours prior to its first use. If you do not own a tagine, no worries. You can make this dish in a slow cooker, or even braise in the oven (or on the stovetop) using an enameled cast iron pot or oven-safe dish.

HOW TO PREPARE THAI COCONUT CHICKEN TAGINE

Heat up a tablespoon of olive oil in a pan. Cut the chicken breasts into strips. Season with kosher salt and black pepper. If you choose to use boneless thighs, there is not need to cut. Brown the chicken (keep in mind you are not trying to fully cook at this point). You may need to do this in batches. Reserve on a plate.

In the same pan, pour in the chicken bone broth. Scrape the bottom to loosen any browned bits. Whisk in the seasoning blend. Turn off the heat and reserve. If you are using a slow cooker, do NOT skip browning the chicken. There is a ton of flavor in those browned bits.

With the heat diffuser in place on the stovetop (set to medium heat), place the tagine. Add the diced carrots and celery to the bottom of the clay pot. Season with kosher salt and black pepper. Feel free to add some of your favorite vegetables. Bell peppers and/or cauliflower would make great additions. Pour a pouch of Kevin’s Thai Coconut Sauce on top of the vegetables. Layer in the reserved chicken and stock. Top the chicken with dollops of coconut milk/cream. Add the fresh cilantro and half of the thinly sliced red chili pepper.

Place lid and allow to cook for about thirty minutes on medium heat. As mentioned earlier, if you are preparing in a slow cooker, set to medium and allow to cook throughout the day. If braising in the oven, turn oven temperature to 400 degrees and allow to cook for thirty to forty minutes.

TO FINISH AND SERVE THE THAI COCONUT CHICKEN TAGINE

Toast the slivered almonds in a dry pan. Just be sure to keep a close eye on them as they can easily burn. Garnish the Thai Coconut Chicken Tagine with the toasted slivered almonds, fresh cilantro and the remaining slices of red chili peppers. Serve alone, or on top of cauliflower rice.

Speaking of cauliflower rice, check out my recipe for Cilantro Lime Roasted Cauliflower. This dish was also created using Kevin’s Cilantro Lime Sauce. See the recipe for instructions on how to transform the leftovers into cauliflower rice. Which, in my opinion, would be the perfect addition to this recipe for Thai Coconut Chicken Tagine. In addition, I was also lucky enough to incorporate this cauliflower rice as a base for my Tomatillo Taco Shredded Beef. Yet, another amazing creation using Kevin’s Tomatillo Taco Sauce.

Also, I would be remiss if I did not also mention using Kevin’s sauce to create my Korean BBQ Grilled Oysters!

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family. My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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