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!)

Chicken

6 Chicken thighs, skin on

*marinade*

1/2C Soy Sauce

1/4C EVOO

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

2T Butter

1T Flour

1Can Coconut Milk

S&P

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.

2T EVOO

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.