Bart's Recipes
Cut the chicken thigh fillet into equal pieces. Season the chicken with Celtic sea salt, dried oregano, and a pinch of chili powder. Mix everything together well so the spices are evenly distributed over the chicken.
Heat the coconut oil in a skillet over medium-high heat. Add the seasoned chicken pieces and cook for eight to ten minutes until golden brown and cooked through. Stir the meat frequently during cooking so it colors evenly on all sides.
While the chicken is cooking, halve the avocado and remove the pit. Scoop the flesh out of the skin into a bowl. Mash the avocado with a fork into a coarse puree and immediately stir in the lime juice and a pinch of Celtic sea salt.
Remove the pan from the heat when the chicken is cooked through and crispy. Place the warm chicken pieces on a plate and serve the avocado puree alongside or spoon it over the chicken.
