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Did you say CREAMY chicken? You won’t even need a knife, it is so tender! However, it is very deceptive because even though it tastes and looks rich, it is actually very light! There is actually NO cream at all and virtually no oil in this recipe. The little touch of orange zest gives it a wonderful perfume and perfectly enhances and balances the sun-dried tomato flavour.?
This is a healthy dish that is suitable for Paleo and Clean Eating diets. Oh! and it’s also gluten and dairy free, how great is that??

It really only takes about 20 minutes to prepare then all you need to do is let time and low heat work their magic…

I like to serve it with a crunchy side salad and 3 colours quinoa but you can also serve it on pastas, with rice or any other grain of choice (if you don’t eat Paleo).

Wholesome, Sun-Dried Tomatoes and Orange Chicken
Serves 4
A chicken that tastes and looks rich but that is actually very light! You're going to want to make this recipe again and again...
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. - 1/4 cup Tapioca Starch or (or potato starch)*
  2. - 12 chicken tights (deboned and skin removed)
  3. - 2 tbsp coconut oil (or olive oil)
  4. - 1 onion, sliced
  5. - 1 garlic clove, minced
  6. - 1 can Sun-dried Tomatoes sliced (preferable not packed in oil but if it is, drain and remove excess oil with paper towels)
  7. - 1tsp oregano
  8. - 1/2 tsp red pepper flakes
  9. - Zest of 1 orange
  10. - 1 regular can Coconut Milk
  11. - 1/2 cup Chicken Stock
  12. - 1/2 cup Orange juice
  13. - 2 green onions, sliced to garnish
  14. - Salt and pepper to taste
  1. Coat all the chicken tights with tapioca starch and set aside.
  2. In a large skillet with a lid, heat 1 tbsp coconut oil at medium-high and brown the chicken on each side about 3-4 minutes (You may have to this in 2 batches). Remove the chicken and set aside on a plate.
  3. Heat the remaining coconut oil and all the onion, garlic, oregano and red pepper flakes and saute for about 3 minutes. Add all the other ingredients except the green onions and bring to a boil.
  4. Reduce the heat to low, integrate the chicken to the skillet and let it cook, covered, for 45 minutes.
  5. Garnish with sliced green onions and some more orange zest (optional)
  1. You can actually let the chicken simmer longer if you want to and if you want to double the recipe to have leftovers, it's even better reheated the next day!

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