Tuesday, February 24, 2015

Baked Chicken Thighs in Pineapple Garlic and Onions

Price per serving for two: $2.36

You will need to buy a package of skinless chicken thighs, a small can of crushed pineapple and one lemon if you don't have on hand. Also, I will be using rice noodles and happen to have a half box in the pantry. Garlic and onions are always in stock as well as olive oil, coconut oil, honey, organic cane sugar, and seasonings.

Take a large glass baking dish and drizzle in generously olive oil. Then chop a whole large onion and 4 cloves of garlic; dump into your dish. Place your chicken thighs on top of the onion and garlic. Pour out the entire can of crushed pineapple on top of the chicken. I then sprinkle in sea salt, red pepper flakes, and dried herb seasonings (as much as you like).

Now, I take 1 tbs of coconut oil into my palms. I rub the chicken and mix at the same time all ingredients. Put this covered with foil into a F350 degree oven for 30 min.  After this time, open the oven and check while stirring it up. At this time, I drizzle in some organic honey and then a few sprinkles of organic can sugar. Return to the oven and bake on F400 for 10 min.

While that is browning and crisping, cook your noodles in boiling water.  Once tender, drain and pour out onto a low lipped serving dish. Take from the oven your chicken and spoon onto noodles, I then squeeze  a fresh icy cold lemon (you can also use lime) over the top of the entire dish. Finish with parsley and serve.


The side is a panache of butternut squash...

~ Good food should come from your heart, it does not go into your heart. Mark 7:14-20

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