• Boneless Skinless Chicken Thighs • Ghee • Onion • Garlic • Crushed Red Pepper • Bone Broth • Coconut Milk • Lemon Juice • Basil Leaves • Salt • Pepper
Sprinkle the chicken generously with salt and pepper. Heat ghee in a skillet and sear chicken for 4 minutes per side. Set aside.
Add onion, garlic, red pepper, salt, and pepper to the skillet and cook stirring for 5 minutes. Pour in coconut milk, bone broth, and lemon juice, and simmer until the sauce thickens.
Stir in basil leaves and simmer until wilted. Add the chicken thighs back into the skillet to simmer in the sauce until heated through.
ENJOY!