Categories: Main Dish, Poultry

Ingredients

• 4 onions
• 12 oz bag baby carrots
• 2 Tbsp ground ginger
• 2 tsp turmeric
• 2 tsp nutget
• 2 tsp salt
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp pepper
• 4 clove garlic
• 2 Tbsp oil
• 3 lbs chicken thighs (1.5 kg)
• 2 cans chicken broth
• 1/2 cup coconut milk

Directions

1. Preheat oven 350 F.

2. Slice each onion into 8 wedges and place on bottom of large oven safe pan (5L).

3. Slice carrot in big pieces and scatter over onion.

4. In small bowl, combine all spices and garlic.

5. Stir in oil.

6. Using hands, rub over chicken.

7. Place chicken on top of veggies.

8. Pour some broth in the bowl and swirl and pour over chicken along with rest of broth.

9. Create a tight seal using foil and then put a lid on pan.

10. On medium, bring to boil (10 minutes).

11. Transfer to oven.

12. Bake 350 F for 1 hour. Stir after 30 minutes.

13. Stir in coconut milk.

14. Serve over couscous or noodles and sprinkle with fresh mint.

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