Paleo Chicken Maryland
Indulge in the wholesome flavors of Paleo Chicken Maryland, a healthy twist on a classic dish that's both hearty and satisfying. This recipe features tender, golden-browned chicken thighs bathed in a luscious coconut milk sauce infused with garlic, onion, and fresh thyme. What sets this dish apart is the unique topping—a blend of ripe banana and almond flour—that's broiled to perfection for a subtly sweet and nutty crust. Cooked in one ovenproof skillet and ready in under an hour, this paleo-friendly recipe is not only gluten- and dairy-free but also rich in tropical-inspired flavor. Perfect for weeknight dinners or entertaining, it's finished with a sprinkle of fresh parsley for a vibrant touch. Serve with your favorite vegetables or a light side salad for a nutritious and delightful meal. Keywords: Paleo Chicken Maryland, gluten-free chicken recipe, dairy-free dinner, coconut milk chicken, healthy chicken recipes, banana almond topping, oven-baked chicken thighs.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons coconut oil
- 1 cup coconut milk
- 3 pieces garlic cloves
- 1 medium onion
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 ripe banana
- 0.25 cup almond flour
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
Season the chicken thighs with sea salt and black pepper on both sides.
In a large ovenproof skillet, heat the coconut oil over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and brown them for about 5 minutes on each side until golden. Remove the chicken and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
Lower the heat and stir in the coconut milk, fresh thyme, and additional salt and pepper to taste.
Return the chicken thighs to the skillet, skin-side up, placing them in the coconut milk mixture.
Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is thoroughly cooked.
While the chicken is baking, mash the ripe banana and combine it with the almond flour in a small bowl to create a thick paste.
After baking, remove the chicken from the oven and spread the banana-almond flour mixture evenly over the top of each chicken thigh.
Return the skillet to the oven and broil on high for an additional 5 minutes or until the topping is lightly browned.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2867 mg | 125% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 40.7 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 203 mg | 16% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
