Description
Full of sweet island flavor and a little spicy kick! Paleo, whole30, gluten-free and so crazy easy to make!
Ingredients
- 2 teaspoons Coconut Aminos Or Soy Sauce
- 1 Habanero Pepper, Minced
- ½ Tablespoons Coconut Oil, Melted
- ½ Tablespoons Fresh Garlic, Minced
- 1-¼ teaspoon Fresh Lime Juice
- ¾ teaspoons Ginger, Minced
- ¾ teaspoons Ground Nutmeg
- ¾ teaspoons Ground Allspice
- ¼ teaspoons Plus 1/8 Teaspoon Ground Thyme
- ¼ teaspoons Plus 1/8 Teaspoon Ground Cinnamon
- ¼ teaspoons Sea Salt
- 1 pound Boneless, Skinless Chicken Thighs
- 1 cup Full-fat Coconut Milk
- ½ cups Crushed Pineapple, Drained
- ¼ cups Red Onion, Diced
- 1 Tablespoon Yellow Curry Paste
- ½ teaspoons Salt
- 2 teaspoons Tapioca Starch
- Rice, Of Choice, For Serving
- Cilantro For Garnish
Preparation
Mix coconut aminos, habanero pepper, coconut oil, garlic, lime juice, ginger, nutmeg, allspice, thyme cinnamon and sea salt in the base of your slow cooker (mine is 7 quarts.) Add chicken thighs and toss until evenly coated.
In a medium bowl, whisk coconut milk, pineapple, red onion, curry paste and salt. Pour over chicken, making sure to cover it.
Cover the slow cooker and cook until chicken is tender, about 5–6 hours.
Place the tapioca starch in a small bowl and whisk in 4 teaspoon of the cooking liquid from the slow cooker. Whisk back into the slow cooker until well mixed (it’s easier if you take the chicken out, and then put it back in!). Turn to high and cook until sauce has thickened, about another 1 to 1 1/2 hours.
Serve over rice of rice and garnish with cilantro. Devour!
