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Coconut Chicken Recipes

Roast Chicken with Coconut Oil

Roast Chicken with Coconut Oil recipe photo
Roast Chicken with Coconut Oil
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Roasting a chicken is easier then you think (if you’ve never made one before). The recipe I have for you today is simple, but it makes one really tasty chicken.

The key is in the basting and roasting. The recipe starts off on high heat, but after a few minutes it comes down to allow the chicken to roast slowly, locking the juices in and resulting in a moist, tender, juicy chicken. Depending on how large the chicken is this will take 1-2 hours to roast, or more. The oven will have something to say about it too.

Basting the bird during the roasting helps it stay moist throughout, especially in the white meat area, as that tends to cook quicker and dry out faster. At first you’ll only have the oil and butter to baste the chicken with, but after about 15-20 minutes or so the chicken will start oozing drippings, perfect for basting back on.

And about the oils, am I sure that’s not too much? YES! It’s not. I like it that way. You will too. The butter and oil infuses so much buttery flavor into the chicken, as well as making the skin turn a crisp, golden brown. Watch the video. You’ll see.

If you want to, cube a few potatoes and roast them with the chicken.

If you want to make gravy though, don’t add potatoes. Potatoes are extremely greedy and gulp all the drippings down. They won’t spare you very much in the way of drippings, if any at all.

So what are you waiting for? Check the video out for a step by step tutorial and make this for your next dinner, along with a side of rice, popovers, or potatoes. I’d do the popovers. They’re perfect for soaking up any extra gravy.

Enjoy!

Sarah:)

Roast Chicken with Coconut Oil

Preheat oven to 425 degrees F.

Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.

Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9×13 glass baking pan.

Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to “hurry” it up.

Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.

Recipe courtesy Sarah Shilhavy

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Chicken Broccoli Braid

Chicken Broccoli Braid recipe photo
Chicken Broccoli Braid
Photo by recipe author

Servings: 5-9
Preparation Time: 15 minutes

Crust:

Filling Ingredients:

  • 1 1/2 breasts chicken, cooked and chopped
  • 2 bunches broccoli, chopped
  • 1/2 red pepper, chopped
  • 2 cloves garlic, freshly pressed
  • 1 cup shredded cheese (sharp cheddar or Monterey jack)
  • 1 cup mayonnaise* (use as needed, enough to lightly coat all ingredients)

Preheat oven to 400 degrees F.

Cut oil into flour and salt until mix finely. Pour in water and mix with fork and then knead with your hands just until pliable.

Roll out dough to rectangle. You’re going to want to try and make it about 9×13, but it may not stretch that much. Mine didn’t. Place dough unto a lightly greased cookie sheet.

Mix filling ingredients and put mixture in center. Cut the excess of both sides of dough into strips, but DO NOT detach from center of the dough. Take the strips up over the mixture and sort of pinch the two strips together.

Put a light egg wash (1 egg beaten with a little water) over the top and bake for 30-35 minutes.

*Recipe for homemade mayonnaise with instructional video found here

Recipe submitted by Amanda, South Whitley, IN

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Roast Chicken with Coconut Peanut Butter Sauce

Roast Chicken with Coconut Peanut Butter Sauce recipe photo
Roast Chicken with Coconut Peanut Butter Sauce
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8
Preparation Time: 20 minutes

Roast Chicken:

  • 1 whole chicken
  • Salt & pepper
  • 1 bunch fresh rosemary
  • 4 lemons, 2 halved, 2 quartered
  • 3 heads garlic, cut in half crosswise
  • 6 tablespoons butter, melted (you can also use part or all coconut oil)

Preheat oven to 425 degrees F.

Remove packet of chicken giblets and rinse chicken inside and out. Place chicken in a roasting pan or 9×13 glass baking pan and pat all over with paper towel to dry.

Generously salt and pepper inside of chicken. Stuff with a few sprigs of the rosemary, the 2 lemon halves, and 2 garlic halves. Brush outside all over with melted butter. Season with salt and pepper to taste. Place the lemon quarters and remaining garlic halves around the chicken.

Roast chicken for approximately 1 1/2 hours, basting with pan juices every now and then once it is halfway through cooking.

Serve chicken with the roasted garlic and coconut peanut butter sauce.

While the chicken is roasting, prepare the sauce.

Coconut Peanut Butter Sauce:

Place coconut peanut butter and hot water in a small bowl. Whisk until well combined. Whisk in remaining ingredients. Cover and let sit at room temperature for at least an hour to allow flavors to develop.

Recipe courtesy Sarah Shilhavy

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Gluten-Free Sweet Potato Soup

Gluten-free Sweet Potato Soup recipe photo

Gluten-free Sweet Potato Soup Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

 

Servings: 4
Preparation Time: 5 minutes

In a heavy saucepan, over medium-low heat, cook the coconut flour and virgin coconut oil, stirring constantly until the roux turns a light caramel color. Add the chicken broth, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices. Bring to a simmer again and cook for 5 minutes more.

 

In a blender, puree the soup in batches (or all at once if blend pitcher is big enough) and return to saucepan (or use a hand blender). Add the milk and gently reheat the soup. Season with salt and pepper and serve.

 

* You could use rice, almond, or coconut milk to make soup dairy-free. For coconut milk make homemade coconut milk or use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed.

 

Recipe submitted by Sherri, Avon, IN

 

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Feel-Good Cold Weather Soup with Coconut Oil

Feel Good Cold Weather Soup with Coconut Oil recipe photo
Feel Good Cold Weather Soup with Coconut Oil
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

The veggies in the ingredient list are only suggestions – the ingredients shown are what I had on hand at the time.

Servings: 4-6
Preparation Time: 15 minutes

  • 1 quart organic chicken or beef broth
  • 1 small red potato, diced
  • 2 ribs celery, chopped
  • 1/2 large white or yellow onion, chopped
  • 2 small carrots, chopped
  • Lemon pepper or regular black pepper
  • Salt to taste
  • Cayenne pepper to taste
  • Handful leftover herb salad mix
  • 1 small and 1 medium zucchini, diced
  • 3 large cloves garlic, minced
  • 1 knob fresh ginger (about 1″ by 1 1/4″), peeled and minced
  • 2 – 4 tablespoons virgin coconut oil
  • Juice of 1/2 lemon

Bring broth to a boil; add the veggies that need to cook longer. Example: potatoes first, boil a few minutes, celery, onion and carrot next (if you want your carrots only partly cooked and still crunchy add them in the last 10-5 minutes of cook time). Add seasoning at this point or wait until the end.

Lower heat and simmer for about 20-30 minutes or until potatoes are tender.

Add remaining ingredients.

Recipe submitted by Simi, Los Angeles, CA

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Sweet Potato Coconut Peanut Butter Soup

Sweet Potato Coconut Peanut Butter Soup recipe photo
Sweet Potato Coconut Peanut Butter Soup
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

In a large saucepan, heat coconut oil over medium heat. Stir in onion, ginger and garlic. Sauté for 1 minute. Add sweet potato, cayenne, salt, black pepper, and chicken broth.

Bring to a boil. Reduce the heat into medium-low heat; simmer until the potatoes are tender, about 25 minutes.

Puree the soup in the saucepan using an immersion blender or a regular blender in 2 batches.

Return the soup to the saucepan. Stir in coconut peanut butter and honey, continue stirring until peanut butter and honey melts. Serve hot.

Enjoy.

Recipe courtesy Marianita Shilhavy

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Mexican Style Pepper Chicken

Mexican Style Pepper Chicken recipe photo
Mexican Style Pepper Chicken
Photo by recipe author

Servings: 4
Preparation time: 12 minutes

  • 2-3 tablespoons organic coconut oil
  • 3-4 organic frozen chicken breasts
  • 1/2 -1 cup whole frozen peppers (jalapenos, green chili, Anaheim or banana peppers)
  • 1-2 cups whole frozen small garden tomatoes (cherry, Roma, yellow pear or other tomatoes)
  • 1/2 large onion, cut into chunks
  • Sea salt, pepper and other seasonings to taste
  • Grated organic mozzarella cheese or queso fresco (optional)
  • Tortillas (optional)

Melt coconut oil in a large skillet on medium heat. Add frozen chicken. Cover chicken with vegetables and seasoning, if desired. Spread peppers, tomatoes and onions evenly.

When chicken is done on one side (approximately 20-30 min), turn breast pieces over. Cook another 20-30 minutes until thoroughly done. Vegetables will be very soft.

Serve Mexican style with toasted tortillas. Top with grated cheese, if desired.

Recipe submitted by Dakotah, Winfield, KS

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Coconut Grass-fed Beef Stroganoff

Coconut Grass-fed Beef Stroganoff recipe photo
Coconut Grass-fed Beef Stroganoff served with fettuccini pasta and parsley

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.

The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.

We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.

Servings: 10 – 12
Preparation time: 10 minutes

  • 3 tablespoons coconut oil
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 3.8 lbs. sirloin tip roast, cut into strips
  • Salt and pepper to taste
  • 3 (8 oz) containers mushrooms, sliced
  • 1 tablespoon dill weed
  • 1/2 cup red wine
  • 1/2 cup beef or chicken stock
  • 2 tablespoons coconut water vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons coconut flour
  • 1 tablespoon tapioca flour/starch or cornstarch
  • 1 16 oz container sour cream
  • 1/2 cup chopped fresh parsley

Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.

In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.

Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.

Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).

Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!

Recipe courtesy Marianita Shilhavy

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