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Easy Coconut Braised Chicken Thighs Seasoned With Parsley and Coconut Amino

Got a thing for coconut. Isn't it obvious? My last recipe incorporated coconut oil as well as coconut amino for a healthy stir fry ramen noodle recipe. This week, I'm adding coconut milk into the mix to create a nice simmering sauce with loads of flavor. This ended up working perfectly for the chicken thighs. All the juicy goodness soaked into the chicken; it's absolutely divine. I feel obligated to share the secret with you all. Getting hungry already? This is great meal for paleo lovers. Packed with good protein and healthy fats.


- Chicken thighs (boneless and skinless)

- 1 Can of Coconut milk

- 1tbsp of Coconut oil

- Coconut amino (as much as you like, as if you're adding soy sauce)

- 2-3 Garlic cloves

- Salt & pepper

- Parsly


1). Grate 2-3 garlic cloves onto a warm pan with a tbsp of coconut oil. Simmer.

2). Add chicken thighs into the pan. Season both sides with salt and pepper to your liking. Leave until cooked through.

3). Add a few tablespoons of coconut amino onto the chicken. Then add 1 can of coconut milk. Stir and simmer.

4). Cook for a few minutes, allowing the sauce to absorb into the chicken for more flavor.

5). Garnish with parsley.




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