Coconut Chicken with Plum Sauce

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 4 to 6 bone-in chicken thighs
• 1/2 cup coconut flour
• 1/2 teaspoon salt
• 2 tablespoons coconut oil
• 1/3 cup water
• 3 tablespoons white wine vinegar
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper
• 6–8 Italian plums, pitted and halved

Directions:

Dredge the chicken with the coconut flour, coating all sides. Sprinkle with the salt.

In a 12-inch skillet, heat coconut oil over medium heat. When it is melted, add the chicken pieces, skin sides down. Cook for 4–5 minutes or until the skin is getting crispy. Flip over the chicken to let it brown for 2–3 minutes on the other side.

Stir together the water, vinegar, garlic, and pepper and pour it around the chicken. Tuck the plum halves around the chicken pieces. Cover the pan and let it cook for 10 minutes or until the chicken is cooked through. The sauce will thicken as it cooks. For a thicker sauce, uncover the skillet and let it cook for an additional 3–5 minutes or until the sauce is the desired consistency. Taste and adjust seasonings, if needed.

Recipe and photo submitted by Angela, Longmont, CO.

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Not only is this salad full of amazing flavor, it’s incredibly healthy as well! I give you permission to lick your plate afterwards, too, as the dressing is so addicting! We do!

Tangy, Coconut-Lemon, Chicken Salad

Servings: 2
Preparation Time: 45–60 minutes

Ingredients:

Salad:

• coconut oil
• 1 chicken breast
• 1 large romaine heart, chopped
• homemade pico de gallo
• 1 large avocado, diced
• tortilla chips

Pico de Gallo:

• 5–7 Roma tomatoes
• 1 medium green bell pepper
• 1 large Fuji apple
• 1 medium yellow onion
• 1 large handful cilantro, chopped
• 1 lime, juiced
• garlic (to taste)
• salt and pepper (to taste)

Directions:

Dice all ingredients and mix well. This is best to make a while in advance as the longer the juices have to sit together, the better the pico tastes.

Ranch Powder

Ingredients:

• 2 1/2 teaspoons garlic powder
• 5 teaspoons dried, minced onion (can substitute 2 1/2 teaspoons onion powder)
• 2 1/2 teaspoons parsley flakes
• 2 1/2 teaspoons sea salt
• 2/3 teaspoon dill weed

Directions:

Mix all ingredients together in a blender to create a nice, fine powder. I make this in mass quantities to always have on hand. Plus, I use it for many other things!

Coconut Lemon Dressing

Ingredients:

• 2 eggs
• 7 tablespoons FRESH-squeezed lemon juice
• 2 teaspoons homemade ranch powder
• 4 tablespoons Gold Label Coconut Oil, melted (must still have the coconut flavor)

Directions:

In a blender, combine eggs and lemon juice and blend on high. Add the ranch powder and blend again. Lastly, add the melted Gold Label Coconut Oil, fairly slowly, so the oil doesn’t solidify (but not as slow as if making mayonnaise). Dressing should be fairly runny still but frothy. You can adjust the lemon/coconut oil ratio up or down a bit, depending on your taste preferences. We like it nice and tangy with lots of lemon. Also, dressing is not nearly as good if made with store-bought lemon juice. It’s best with FRESH squeezed lemon juice.

Salad:

Melt 1–2 teaspoons Gold Label Coconut Oil in a small fry pan. Sprinkle chicken with some of the dry, ranch powder and brown both sides over medium heat until fully cooked. When cooked, cool enough to dice.

Assemble salad with chopped romaine lettuce, pico de gallo, diced avocado, and the cooked, seasoned chicken. Cover generously with the tangy coconut lemon dressing and top with crunched-up tortilla chips.

Recipe and photo submitted by Jodi, Lehi, UT.

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Chicken with Citrus-Garlic-Ginger Sauce

Serves: 4

Ingredients:

• 3 1/2 pounds chicken, disjointed and breasts deboned or 1 whole chicken
• Himalayan Salt, to taste
• black pepper, freshly ground, to taste
• 3–4 tablespoons Virgin Coconut Oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• 1 cup chicken stock, preferably fresh

Directions:

Disjoint chicken thighs and legs and debone breasts, reserving carcass and wings for chicken stock (if using a whole chicken). Alternately, use precut chicken; reserve wings and neck for broth.

Season chicken pieces with salt and pepper to taste on both sides.

Heat two tablespoons coconut oil in sauté pan over medium-high heat until shimmering.

Brown chicken pieces on all sides until golden brown and set aside (chicken will not be done).

Add garlic, ginger, and citrus zests to pan, tossing until softened and fragrant.

Deglaze pan with chicken stock, scraping up browned bits in pan. Return chicken to pan, cover, and simmer over low heat until chicken breasts reach 165 degrees F (75 degrees C) and thighs and legs reach 175 degrees F (80 degrees C). Remove chicken to serving platter as pieces reach target temperature.

After all the chicken is cooked, finish the sauce by swirling in 1–2 tablespoons Virgin Coconut Oil. Pour sauce over chicken and reserve some to drizzle over spinach and/or red rice.

Serve over steamed spinach or red rice.