Organic Chicken Thighs with Brown and Wild Rice

August 10th, 2013
by: Sue

I created this recipe to fit within the guidelines of a Cleanse diet I am on. It turned out so good, I’m going to share it. Why it is allowed on the Cleanse Diet: Organic chicken, no dairy, no gluten, no eggs, no cheese, just good food. When the organic version of all ingredients is available that’s what to use to aid in the cleanse.

6 organic boneless chicken thighs

Bring chicken to room temperature, I put bricks on them to press them flat while they warmed so they’ll cook evenly. After thirty minutes under the bricks, I removed excess moisture with paper towels and seasoned them with sea salt and fresh ground pepper.

Using my 12 inch stainless steel skillet, I heated it up and then I dropped in:

2 Tablespoons coconut oil

When the oil was melted and the pan good and hot, I placed the chicken breasts in the pan, cooking on the skin side first until nicely browned, then turning each thigh to brown the other side. When browned, I removed the chicken to a paper plate and added

1/2 onion, finely chopped, lightly salted

When translucent, deglaze the pan with

1 cup white wine

Bring the temp up and reduce the wine to about half, then add

1 cup organic chicken broth
salt and pepper to taste

Add back the thighs, cover the skillet and lower the heat to simmer. Cook for about ten minutes, then remove the lid so the gravy will thicken. After five to ten more minutes, add

2 Tablespoons almond butter

This will thick your gravy nicely.


1 cup Bob’s Red Mill brown and wild rice
2 1/2 cups pure filtered water

Put rice and water into a sauce pan. Bring to a boil, then lower to simmer and cook approximately 40 minutes or according to the rice package directions.
When done, fluff with a fork, then add:

1 Tablespoon coconut oil
1/4 cup pinon nuts
1 Tablespoon fresh rosemary, chopped fine
salt to taste
1/2 lemon juice and zest
2 Tablespoons almond butter preferably organic and fresh ground

When serving, put a thin layer of the rice on the plate, add a chicken thigh on top of the rice, and ladle on some of the sauce from the chicken.

We had fresh turnips with this, diced and cooked in pure water, then seasoned with a little coconut oil and kosher salt and pepper. But greens of any kind would be wonderful !

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