INGREDIENTS:
For the sauce:
2 tbsp coconut oil
1 onion
4 cloves of garlic, minced
2-28 oz (800 ml) cans of tomato puree
1-16 oz (475 ml) can crushed tomatoes
1 bay leaf
1 tsp dried parsley
2 tsp dried oregano
1 tsp crushed red pepper
1 tsp salt (to taste)
1 cup water

For the chicken:
2 pounds (907 grams) of chicken thighs
1-1/2 cup almond flour
6 tbsp coconut oil
3 eggs
2 tbsp butter (or ghee)
2 tsp onion powder
2 tsp garlic powder
2 tsp dried oregano

DIRECTIONS:

  1. Cook onions and garlic in oil until tender, about five minutes.
  2. Add in the rest of the sauce ingredients, mix well and bring to a rolling boil then reduce heat to low and let simmer for 30 minutes.
  3. Cover after five minutes to avoid a huge mess.
  4. Preheat oven to 400°F (200°C).
  5. Heat oil in a large pan over medium heat.
  6. In a bowl, add all dry ingredients and mix well.
  7. Dredge each piece of chicken first the dry mix, then eggs, then dry mix again.
  8. Carefully place each piece of chicken in the frying pan with the ghee and fry until golden brown, or about 3 minutes each side.
  9. Remove the chicken from the pan, and set them aside.
  10. Pour your sauce into the frying pan and scrape “grubbins” (hub’s word for cooked on yummies on the pan) and mix the grubbins in with the sauce.
  11. Heat the sauce to a simmer, then add the chicken back into the pan on top of the sauce.
  12. Simmer for another 5 minutes, then cover and cook in your preheated oven for 10 minutes.
  13. After 10 minutes remove the cover.
  14. Cook uncovered for another 10 minutes.
  15. Serve with your Chicken Parmesan, and enjoy!!