Thai Chicken Coconut Soup II

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
• 1 small sweet onion, chopped
• coconut oil
• 3 large carrots, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
• 1 quart chicken broth, preferably homemade
• 2 cups shredded chard or other greens
• 1/2 cup cilantro, chopped
• 1 lemon, juiced
• 1 bunch green onions, chopped
• 14 ounces coconut milk*
• salt to taste

Directions:

In a large soup pot, brown the chicken and onions in a couple of tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots, and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20–30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Jessica, Denver, CO.

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Slow-Baked Curry, Coconut Chicken

Servings: 2
Preparation Time: 25 minutes (plus cook time)

Ingredients:

• 1/2 pound pastured chicken
• 1/2 cup coconut oil, melted but not hot (or use olive oil)
• salt, to taste
• 1–2 teaspoons black pepper
• 1/2 teaspoon saffron (optional)
• 1 teaspoon red paprika
• 3 tablespoons honey (optional)
• 1/2 cup water
• 1–2 teaspoons fresh ginger
• 1–2 cloves fresh organic garlic
• 1/4 large sweet organic onion or 1/2 small onion (your choice)
• 1/2 cup shredded, unsweetened coconut
• 1 cup coconut water/juice or 14 ounces coconut milk*
• 1 tablespoon Thai red curry paste
• 1 teaspoon cumin
• 1 teaspoon cinnamon

Directions:

Defrost the chicken overnight in fridge, then you can either leave it intact or cut in pieces. If you have a larger family, you can cook 1 pound of chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron, and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.

Sauce:

Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2–3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe and photo submitted by Lisa, Orange, CA.

*For the freshest coconut milk, try our recipe for homemade coconut milk. (See video at this link.)

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Braised-to-Oven Fried Chicken

Servings: 6
Preparation Time: 15 minutes

Ingredients:

• 1 head garlic, or to taste
• onion, to taste
• shallots, to taste
• 6 candlenuts (or raw macadamia nuts)
• 1 inch fresh turmeric root or 1 teaspoon turmeric powder
• 3 teaspoons coriander powder
• coconut oil, as needed
• handful lime leaves
• 2 stalks lemon grass, bruised
• 1/4 cup coconut milk*
• 6 chicken drumsticks
• 1–2 cups shredded coconut flakes

Directions:

Blend garlic, onions, shallots, candlenuts, turmeric root, and coriander powder to make a paste.

Heat a pot over medium heat with coconut oil

Sauté the herb paste with lime leaves and lemon grass until fragrant.

Pour in the coconut milk and add chicken drumsticks. Let it simmer for 30 minutes. Season with salt accordingly.

Cook until the sauce reduces to paste.

Remove and let cool.

Preheat oven to 400 degrees F in broil setting.

Roll the cooked drumsticks on the shredded coconut flakes until evenly coated.

Place on a lined baking sheet and broil for about 20 minutes, turning over once.

Set aside and let it cool on wire racks.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Jos, Los Angeles, CA.

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