4leeks cut into 1/2 inch slices, white and light green parts only
1red pepper, sliced
1clovegarlic, thinly sliced
6chicken thighs
Instructions
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, add the unsweetened canned coconut milk, coconut aminos, turmeric, salt and pepper. Whisk to combine, set aside.
Add the leek, red pepper and garlic slices to a 9 x 13 inch baking pan. Place the chicken thighs skin side up, on top of the vegetables. Pour the coconut milk mixture over the chicken and vegetables.
Bake, uncovered and basting with the coconut milk mixture halfway, until the chicken thighs have become crispy brown and juices run clear, about an hour.