Spicy Gluten-Free Keto Chicken

Total Time: 30 minutes

Servings: 4

Ingredients:

• 4 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor divided
• 2 tsp. crushed garlic
• 1 tsp. fresh ginger diced
• 1 small brown onion chopped into squares
• 1 lb. organic chicken thighs
• 2 Tbsp. hot sauce
• 1/3 cup SunButter Natural Sunflower Butter
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. monk fruit sweetener
• 1/4 tsp. turmeric
• 1/4 tsp. Redmond Real Salt Organic Lemon Pepper
• 1 Tbsp. coconut cream
• 2 Tbsp. lime juice
• 1/2 tsp. dried cilantro
• 1/3 cup Bragg Liquid Aminos
• 1/2 tsp. red chili flakes (optional)
• 1 Tbsp. MCT oil

Instructions:

Pressure Cooker Method:

1. Set pressure cooker to sauté. Sauté coconut oil, onion, ginger, and garlic for 5 minutes, until onions are tender.
2. Add remaining ingredients, excluding MCT oil. Lock lid, seal pressure valve, and cook on HIGH PRESSURE for 12 minutes.
3. Stir in MCT oil. Serve with garnishes.

Stove-Top Method:

1. Heat large pot. Sauté garlic, ginger, and onion in coconut oil until onion becomes translucent.
2. Stir in chicken thighs; continue cooking until chicken turns white.
3. Stir in remaining ingredients, excluding MCT oil. Continue cooking 15 minutes.
4. Stir in MCT oil. Serve with garnishes.

This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.