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Creamy Lemon & Dill Chicken Thighs


We've been home from our summer vacation now for two weeks and slowly getting back into the groove of a normal routine.  Usually, when we return from a trip, I get real motivated to "clean out" stuff around the house because I seem to see things with a new eye from being gone so long. This time, it was cleaning out the freezer. Who doesn't need to clean out their freezer, I mean, really?!  Needless to say, I found a package of meat I didn't even know what it was until I thawed it out.  I thought they were ham hocks for ham hocks and lima beans.  (I didn't mark the package - a big no-no when it comes to freezer food.)  But when I thawed it out, they were actually chicken thighs.  Okay.  Lots of things I can make with those so last night for dinner we had this recipe from Hannah Freeze, RD, who has discontinued her business but who's diet plan I still follow.  I've  made this recipe a lot but realized I never posted it, so here it goes.  I like it because it uses turmeric which has anti-inflammatory properties, which is why I follow her eating plan, and it also has lots of bite to it if you feel like a spicy meal; something a little different that curry but along those lines.  And, it's super simple to make.  I've even made this recipe using fish but it was a little too overpowering for fish so I'd stick to chicken.  I love anything with dill so this recipe really hit the spot.  It's that time of year now for warm, soupy dishes with lots of good sauce to lick up so go clean out your freezer and I bet you'll find something in there you can use to make a good fall dish.  I did!  

Makes 4 servings (but really only 2 since we usually eat 2 chicken thighs each)

1 lb chicken thighs (bone-in, skin removed) or double the amount of chicken since this recipe easily makes enough sauce for 8 chicken thighs
1/4 tsp. black pepper
1 Tbsp. olive oil
1/4 cup lemon juice
1 Tbsp turmeric
2 cups coconut milk
1 Tbsp. arrowroot powder or cornstarch
1 tsp. sea salt
1/4 cup fresh dill, chopped, divided

1.  Preheat oven to 400 degrees and line a baking sheet with parchment paper.  Add the chicken thighs to the baking sheet and top with pepper.  


2.  Cook for 25 minutes or until cooked through.

3.  While the chicken cooks, prepare the sauce.  Add the oil, lemon juice, turmeric, coconut milk, arrowroot powder or cornstarch, sea salt and half of the fresh dill to a saucepan.  Cook over medium heat and whisk often until the sauce is heated through.


4.  Place the chicken thighs in the sauce and spoon the sauce over the thighs.   Top with the remaining dill and serve.




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