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Mushroom coconut ginger chicken

This dinner is scrumptious. I am actually going to write the recipe a tad different then how I made it because I wasn’t too fond of the chicken thighs. I’d rather cut up pieces of chicken breast and use those in the recipe. So with that…..

Ingredients:

  • 2 chicken breasts cut into pieces
  • 1 can coconut milk
  • 3 tbls grated fresh ginger
  • 1 pack of shiitake mushrooms
  • 1 pack of crimini mushrooms
  • 2 cloves of garlic minced
  • 1/2 onion chopped
  • Salt, pepper, onion powder, garlic powder to season chicken pieces

In a large skillet add garlic and onions to some olive oil. Cook until tender then add coconut milk and mushrooms. Boil until reduced a bit. Add fresh grated ginger and s/p to taste. Put a lid on the skillet and simmer while you cook the chicken.

In a second pan, cook seasoned chicken pieces in a bit of olive oil. When these are done add to coconut sauce and let simmer together for another 10 minutes.

I didn’t make cauliflower rice but this would be a great dish to add to it because the sauce is so good you want something to absorb it!

Serve with your favorite steamed vegetables. Yum!

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Posted by on June 30, 2012 in Chicken, Dinner

 

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Paleo Chicken Tikka Masala with Coconut Cauliflower Rice

Well first off, I can’t believe I am sharing this recipe. This has been the go to recipe for impressing guests. As long as they like their food a bit spicy. I always play with the spices and add more of this, a pinch of that, but if you follow this recipe you will get amazing results.

There are two ways to make this. Paleo and Sooo close to paleo. The difference is really only when marinating the chicken. If you chose to marinate the chicken then you will use some yogurt. If you just saute the chicken, then you will avoid the dairy. But its so little, so it’s definitely up to you!

Spices, spices, oh how we love spices!

Marinated Chicken:

  • 1 cup plain yogurt
  • 1 tbls lemon juice
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 clove garlic, minced
  • 2 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tbls fresh minced ginger
  • 3 or so chicken breasts, cut into small pieces to slide on a skewer

Combine all ingredients in a bowl, refrigerate 1-2 hours. Longer the better. Put on skewers and bbq or just bake in the oven for 10-15 minutes, until chicken is done. Set aside.

Sauce:

  • 1 tbls organic butter or ghee, or olive oil, or coconut oil
  • 1 glove minced garlic
  • 1 white or yellow onion chopped
  • 1-2 minced jalapeno (depending on how hot you like it. I usually do 2, but I like it hot!)
  • 2 tsp cumin
  • 2 tsp paprika
  • 2-3 tsp garam masala
  • 1/2 tsp sea salt
  • 8 oz can of organic tomato sauce
  • 3/4 -1 cup of coconut milk (do not get light)
  • 1/2 cup cilantro to garnish

Melt butter and saute garlic, onion, and jalapeno in butter until onion is translucent. Season with cumin, paprika, garam masala. Stir in tomato sauce until all spices are combined. Slowly add the coconut milk until sauce thickens. You may or may not use all the milk, depending on how thick the milk is you use. Taste and see how you like at this point, you may want to add more spice or a dash of salt. Add cooked chicken and simmer all together for about 10 minutes. Serve over Cauliflower rice and top with cilantro.

Coconut Cauliflower rice (Thanks to Crossfit Sausalito’s Sean and Collin for this recipe)

  • 1 can coconut milk
  • 1 head of cauliflower
  • sea salt/ pepper to taste

Put cauliflower in food processor until consistency of rice. Combine cauliflower and coconut milk in a pot. Turn on medium and stir occasionally. It is done when the coconut milk has almost completely boiled off. Serve under chicken!

This picture is with the NON marinated Chicken. Also when you marinate the chicken first, it does add another layer of spice!

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Posted by on June 29, 2012 in Chicken, Dinner

 

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Paleo ‘non peanut’ sauce with coconut chicken and ‘rice’

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This is the best sauce I think I have ever made! This goes great on any kind of chicken. I just made a simple coconut crusted chicken and side arugula salad to go with it. But this sauce would go great with beef or chicken skewers too.

Sauce ingredients:

  • 1/2 cup almond butter
  • 1/2 cup apple sauce
  • 1/2 cup coconut milk (not light)
  • 1 1/2 tbls. fresh grated ginger
  • 2 crushed garlic cloves
  • 1/2 a squeezed lime
  • Chili oil to taste if you like a kick

Combine everything in a food processor until extra creamy. Voila! Your done! I threw a few almond pieces on top just for some crunch.

Chicken:

  • 2 chicken breasts
  • 1 egg
  • Some almond meal mixed with coconut shavings
  • Salt pepper to taste

Beat the egg and use it as a wash on the chicken. Roll chicken in it then around in the almond meal/coconut mixture. Little sea salt on top, cook at 350 for about 35 minutes.

Salad

  • Arugula
  • Avocado
  • Olive oil
  • Other half of lime
  • Mushrooms

Mix a few tablespoons of olive oil with the lime juice. Add pepper and a bit of sea salt. Cut up other ingredients and add dressing.

Cauliflower rice

  • Cauliflower
  • Coconut shavings
  • Coconut milk
  • Salt/pepper
Put pieces of cauliflower in food processor. Chop until very fine pieces. Throw in microwave dish with some coconut flakes, about 1/4 cup coconut milk, and S/P. Microwave with lid on for about 4 minutes. Serve under chicken!

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Posted by on June 27, 2012 in Chicken, Sauces

 

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