Coconut flavored chicken. Season the chicken with salt and pepper. Sear
chicken for 4 min on both sides in a Dutch oven in oil and butter. Add 5-6 sprigs of thyme, lots or whole garlic cloves peeled, sliced Roma tomatoes. Stir and cook for a few minutes then add a can of coconut milk and cook in the oven at 375 for 50 minutes. Serve over quinoa with a side of roasted veggies!