Baked Curry Chicken Topped With Peanuts & Cilantro

• 4 chicken thighs (bone in, skin on)
• 1 can diced tomatoes (about 14 oz.)
• 1 tbsp. coconut oil
• 2 celery stalks
• 1/2 onion
• 3 cloves garlic
• 1 1/2 tbsp. curry powder
• 2 tsp. paprika
• 1 tsp. chili powder
• Salt & pepper
• Peanuts (for garnish)
• Fresh cilantro (for garnish)

1. Preheat your oven to 375 degrees. Place 4 chicken thighs skin-up in a baking dish. Season with salt & pepper. Chop up the celery, onion, and garlic. Heat coconut oil in a saute pan over medium heat and add the celery and onions. Cook for about 10 minutes. Add the garlic, cook for 2 more minutes, then add the curry, chili powder, and paprika. Stir in the spices and add the can of tomatoes. Simmer for about 5 minutes, then remove from heat. Pour the sauce over the chicken, covering all the sides. Cover the dish with foil and bake for 50 minutes. Remove from the oven and serve each chicken thigh with an extra scoop of sauce on top. Garnish with chopped cilantro and a sprinkle of peanuts.
2. Tip: If you have the funds, buy organic chicken.

chicken, tomatoes, coconut oil, celery stalks, onion, garlic, curry powder, paprika, chili powder, salt, peanuts, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/baked-curry-chicken-topped-with-peanuts-cilantro-50163872 (may not work)