What is this “2 cloves of garlic” bs in recipes? Never have I ever only used 2 cloves and you shouldn’t either. Use all the garlic*. ALL OF IT. I used 11-12 cloves for this recipe inspired by @hormonebalance
6 boneless skinless chicken thighs
2 T avocado oil
1 head of garlic, cloves thin sliced
1 onion, chopped
16 oz portobello mushrooms, sliced
1.5 C chicken bone broth
1 can coconut milk
1 lemon, zested and juiced
2 T fresh rosemary
1/4 t cayenne pepper
1 t fresh parsley, chopped
Sea salt and pepper, to taste
Rinse and pat dry the chicken thighs. Season with salt and pepper. Heat 1/2 the oil in a skillet on medium/high until hot but not smoking. Sear chicken 4 minutes or until browned. Flip, and cook another 2 minutes.
Meanwhile, put your Instant Pot on sauté mode. Add the remaining oil, garlic, and onions and sauté for 4 minutes, stirring occasionally.
Add the chicken to the pot and all remaining ingredients except coconut milk, parsley, and lemon juice.
Cook on high pressure for 10 minutes and then quick release the pressure.
When pressure is done releasing, remove the lid and add the coconut milk slowly, stirring to combine. Turn on sauté mode and allow sauce to reduce slightly. If it’s too thin, stir in 1-2 T of arrowroot powder mixed in water.
Add lemon juice and parsley immediately prior to serving.
Optional toppings: shredded Parmesan cheese, red pepper flakes.
📝 Tastes great on its own or served with rice or noodles. I served with spaghetti noodles for the guys and shirataki noodles for myself (pictured).
*Don’t use ALL the garlic if you are allergic. In that case, use none of the garlic. If you omit the garlic, increase the amount of other spices and lemon peel used. You could also try finely diced celery for added flavor.