Chicken thighs spiced up then simmered in coconut milk with fresh corn, red bell pepper and zucchini. The most fall apart, tender chicken you’ll ever have. So freaking delicious and flavorful. You’re going to love it!

INGREDIENTS – serves 3-4

4 chicken thighs, boneless/skinless
1/2t salt
1/4t black pepper
1/2t turmeric
1/2t ginger powder
1/2t garlic powder
1/4t smoked paprika
1/8t allspice
1/4t red pepper flakes

1 ear corn, kernels cut off
1/2 red onion
1 can coconut milk

1 red bell pepper, sliced
1 med zucchini, 1-2″ chopped

Garnish: chopped parsley or cilantro

INSTRUCTIONS

Dump your chicken thighs into a crock pot. Sprinkle seasonings on top and toss to coat. Add corn and onion then pour the coconut milk in. Stir a bit to make sure the coconut milk gets under and around the chicken. Cover with the lid then cook on high for 4-5 hours, stir in the peppers and zucchini and cook for another 45 minutes-1 hour. Spoon over rice and serve

ENJOY!