Tuscan Braised Chicken with Rosemary and Olives

Ingredients

• 12 oz boneless chicken thighs
• 1 cup canned crushed tomatoes
• 1/4 cup kalamata olives, halved
• 3 cloves garlic, minced
• 1 sprig fresh rosemary
• 2 tbsp olive oil
• 1 lb cauliflower florets
• 1/4 cup coconut cream
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil, torn(optional)

Instructions

1. 1

   Season chicken with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and brown chicken on both sides, about 6 minutes total. Remove and set aside.

2. 2

   Add remaining oil, garlic, and rosemary; cook 1 minute. Stir in crushed tomatoes and olives.

3. 3

   Return chicken to the pan, cover, and simmer gently for 25 minutes until tender.

4. 4

   Meanwhile, steam cauliflower until very soft, about 12 minutes. Blend with coconut cream, salt, and pepper until smooth and creamy.

5. 5

   Serve chicken and sauce over the cauliflower mash and garnish with fresh basil.