I just bought a new Paleo cookbook called “Against all grain” and just started looking through and deciding which recipes to make. This one looked good and for the most part, I had most of the ingredients in my cabinet. I love the cookbook. The pictures are to die for and the recipes look really great. Some a little more complicated then I usually prepare, but I know the end result will be fantastic. This one turned out really delicious. I have never cooked with coconut amino’s before, so there is a taste in the dish that I didn’t quite recognize, and I figured that must be it. It’s in the soy sauce family, so if the taste of coconut amino’s bothers you and you don’t mind using soy sauce, that could be a good alternative. I also realized I quadrupled the amount of ginger you are supposed to put in… so that may be why it had a bit of a kick!
But honestly, anything that I can throw in a slow cooker or crock pot and ignore for a few hours sounds like a good recipe to me! Bonus points if it stores well in the freezer in a vacuum sealed bag. I’ve been reading so many vacuum sealer reviews, the one I have is clearly outdated.
*2 lbs boneless organic chicken thighs
*1/3 cup coconut aminos
*1/3 cup honey
*2 tbls orange juice
*2 tbls tomato paste
*1 tbls toasted seasame oil
*2 tsp minced garlic
*1/2 tsp ground ginger
*3/4 tsp sea salt
*1/4 tsp black pepper
*1/2 tsp red pepper flakes
*Garnish with toasted or plain sesame seeds and green onions
1. Place the chicken at the bottom of the crock pot and turn on low heat.
2. Place all the remaining ingredients (minus the sesame seeds) in a food processor or whisk together. Pour mixture over the chicken. Make sure to turn the chicken around so all of the chicken is coated.
3. Cook the chicken for approximately 4 hours.
4. Remove the chicken and cut into pieces
5. Take the sauce that was in the crockpot and transfer to a small sauce pan. Cook for about 15-20 minutes on medium heat until the sauce thickens
6. Pour over your chicken and sprinkle with chopped green onions and sesame seeds.
Coconut Cauliflower rice
* 1 large cauliflower
* 1/2 cup shredded coconut
* 1/2 white onion chopped
* 2-3 chopped pieces of garlic
* olive oil
1. Place your cauliflower in broken up florets into your food processor until it is finely ground into ‘rice’ size.
2. In a frying pan, put about a tablespoon of olive oil and then your onions and garlic.
3. When they start to cook just a bit, add your cauliflower and your shredded coconut and cook until combined and everything is warm. Don’t cook too long, just enough so everything is nice and heated to put under your chicken dish.