Paleo Chicken Maryland
Discover a healthy twist on a classic with this Paleo Chicken Maryland, a flavorful and wholesome dish that's perfect for a satisfying dinner. This recipe combines tender, golden-browned chicken thighs with the creamy richness of coconut milk, infused with the earthy aroma of garlic, onion, and fresh thyme. A unique topping of mashed ripe banana and almond flour adds a touch of natural sweetness and a nutty crunch, making it both paleo-friendly and irresistibly delicious. With a quick prep and a simple stove-to-oven method, this dish is as easy to make as it is to enjoy. Finished with a sprinkle of fresh parsley, it's a beautiful, nutrient-dense meal that pairs wonderfully with roasted veggies or a crisp salad. Perfect for those seeking wholesome comfort food with a gourmet flair!
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Ingredients
- 4 pieces chicken thighs
- 2 tablespoons coconut oil
- 1 cup coconut milk
- 3 pieces garlic cloves
- 1 medium onion
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 ripe banana
- 0.25 cup almond flour
- 2 tablespoons fresh parsley
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Season the chicken thighs with sea salt and black pepper on both sides.
Step 3
In a large ovenproof skillet, heat the coconut oil over medium-high heat.
Step 4
Add the chicken thighs to the skillet, skin-side down, and brown them for about 5 minutes on each side until golden. Remove the chicken and set aside.
Step 5
In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
Step 6
Lower the heat and stir in the coconut milk, fresh thyme, and additional salt and pepper to taste.
Step 7
Return the chicken thighs to the skillet, skin-side up, placing them in the coconut milk mixture.
Step 8
Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is thoroughly cooked.
Step 9
While the chicken is baking, mash the ripe banana and combine it with the almond flour in a small bowl to create a thick paste.
Step 10
After baking, remove the chicken from the oven and spread the banana-almond flour mixture evenly over the top of each chicken thigh.
Step 11
Return the skillet to the oven and broil on high for an additional 5 minutes or until the topping is lightly browned.
Step 12
Garnish with fresh parsley before serving.
Nutrition Facts
| Serving size | (1165.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1911.1 |
| Total Fat 106.9g | 0% |
| Saturated Fat 43.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 564mg | 0% |
| Sodium 2866.7mg | 0% |
| Total Carbohydrate 68.7g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 40.7g | |
| Protein 164.9g | 0% |
| Vitamin D 42IU | 0% |
| Calcium 202.9mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 2340.3mg | 0% |
Source of Calories