Spicy Gluten-Free Keto Chicken

Total Time: 30 minutes

Servings: 4

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

Directions for stove

  1. Heat large pot. Sauté garlic, ginger and onion in coconut oil until onion becomes translucent.
  2. Stir in chicken thighs; continue cooking till 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

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