Smoked chicken thighs with spiraled sweet potato and coconut cream sauce
Every so often, you create a flavor combination that is DYNOMITE. This. Is. It. There are a lot of different flavors in this dish, but they compliment each other SO well. Its dairy free, and low carb. (Not even on purpose!)
6 Chicken thighs, skin on
1/2C Soy Sauce
1/4C Brown Sugar
1T Grated Ginger
S&P to taste
Marinate the chicken at least 4 hours. Smoke at (225F) for 2 hours or until the chicken reaches an internall temp of (165F)
Coconut Cream Sauce
6T Yellow Onion, minced
1T Garlic, minced
1Can Coconut Milk
Sautee the onions and garlic in butter until tender and translucent. Add the flour to coat the vegetables.
Pour the coconut milk into the pan and stir on low heat until combined and thickened. S&P to taste.
Sweet Potato Noodles
4 Potatoes, run through a zoodle maker.
1T Ginger, minced
3 Garlic cloves, minced
1/4C Chicken stock
Combine the evoo and sweet potato in a sauté pan and cook until golden brown. Add the stock, ginger, and garlic stir until most of the liquid is gone.
Plate the sweet potato first, cover in sauce, and top with a chicken thigh. Garnish with parsley. Make lots of friends.