1

Season chicken thighs with 1 tsp sea salt and 1 tsp black pepper.

2

Heat olive oil in a frying pan over medium heat and cook the chicken thighs for 7-8 minutes on each side until they are browned and cooked through. Transfer the thighs to a plate and set aside.

3

Add the onions, vegetable broth and saute for 2-3 minutes.

4

Add the minced garlic and saute for another minute.

5

Add the mushrooms, ½ tsp sea salt, ½ tsp black pepper, parsley, and saute for 3-4 minutes or until the mushrooms soften.

6

Add in the coconut milk and stir. Bring to a simmer. Add 2 tsp tapioca flour to a glass with 1 tbsp water and stir until well mixed. Add to the sauce and stir to thicken.

7

Add chicken thighs back in and cook for another 2-3 minutes.

8

Taste and add more flavour if needed. Serve with your favourite side dish.

9

Store leftovers in an air-tight container in the fridge for up to 2 days.

10

Notes: If you don’t want pieces of onion in your sauce, you can puree the onion or grate it into the sauce so that it melts.