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Coconut Chicken Recipes

Dairy Free Thai Red Chicken Coconut Curry

Dairy_Free_Thai_Red_Chicken_Coconut_Curry
Dairy Free Thai Red Chicken Coconut Curry
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 2 cups coconut milk*
  • 2-3 tablespoons olive oil or coconut oil
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon crushed black pepper
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 onion, finely chopped
  • 3-5 brocolli florets
  • 1-2 carrots
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 teaspoon red chili powder
  • 1 teaspoon curry powder
  • 1 bunch cilantro, chopped

Thai Gravy:

In a medium bowl combine red curry paste and fish sauce with fresh coconut milk. Stir well, until smooth.

Chicken:

Heat a pan on medium high heat. Add oil and fry chicken pieces along with some black pepper for about 5-6 minutes or until tender. Remove chicken to dish along with liquid released by chicken.

Curry:

Use the same pan. Wipe it clean with a paper towel then add a tablespoon of oil and sauté grated ginger and garlic for a minute. Add onions and sauté until onions become translucent. Add broccoli florets and sauté for a minute. Now add carrots and thinly sliced red and yellow bell pepper. Mix well and cook the vegetables covered for 2-3 minutes. Remove the cover and add cooked chicken. Mix well. Cover again and cook for 2 minutes. Add in the prepared Thai gravy. Sprinkle red chili powder and mix. Let it come to a boil. Keep the heat low and let it simmer for 5 more minutes. Add curry powder and mix well.

Sprinkle chopped cilantro, mix well and remove from heat. Serve with rice.

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

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Gluten Free Chicken Spinach Bundles

Gluten_Free_Chicken_Spinach_Bundles
Gluten Free Chicken Spinach Bundles
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Crust:

  • 1 cup gluten-free flour blend*
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup palm shortening
  • 1/4 cup coconut milk**

Filling:

  • 1 tablespoon coconut oil
  • 1/2 teaspoon garlic, minced
  • 2 cups spinach
  • 1 cup chicken, cooked and shredded
  • 1 teaspoon basil or Italian seasonings
  • 1 cup cheese, shredded

In a mixing bowl, combine flour, baking powder and salt. Cut in palm shortening until mix is crumbly. Slowly add in milk until dough ball forms. Add more milk if dough is too dry – it should form together easily. Divide dough into four pieces. Roll each piece out into a thin rectangle.

Meanwhile, sauté spinach in coconut oil with garlic over medium heat until soft. Add in chicken and seasonings. Add 1/4 of the filling mixture into the middle of a dough circle. Top with 1/4 cup shredded cheese. Carefully fold crust around filling and seal edges (use water to help if necessary). Repeat with remaining dough and filling.

Bake on a greased baking sheet at 375° F for about 15 minutes.

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

**Homemade Coconut Milk

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

 

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Berry BBQ Skillet Chicken

Berry_BBQ_Skillet_Chicken
Berry BBQ Skillet Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Skillet Chicken:

  • 2 tablespoons coconut oil
  • 2 large chicken breasts, cut into chunks
  • 1-2 cups pineapple fresh pineapple, cut into chunks
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • pineapple shells, for cooking

Berry BBQ Sauce: makes about 1 cup

  • 1/2 cup ketchup*
  • 1/4 cup blueberry jam/preserve
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil
  • 1 teaspoon minced garlic
  • 1 teaspoon honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chipotle pepper powder

In a large skillet, heat coconut oil. Add in chicken, paprika, salt, pepper and chili powder. Cook over medium heat for about 10 minutes.

Turn chicken over and place pieces of pineapple shell over chicken while it is cooking. This allows the chicken to steam cook and also allows pineapple juice to drip onto chicken. Cook for an additional 10 minutes or until chicken is cooked through. Remove pineapple shell and add in pineapple chunks. Sauté for just a couple minutes to get pineapple coated in seasonings.

Meanwhile, mix together sauce ingredients in a small bowl. Pour over chicken in skillet or serve on the side.

Make your own Homemade Fresh Tomato Ketchup, following this recipe here.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Dairy Free Sausage Potato Chowder

Dairy_Free Sausage_Potato_Chowder
Dairy Free Sausage Potato Chowder
photo by recipe author

 

 

Servings: 4
Preparation Time: 30 minutes

  • 1 tablespoon coconut oil
  • 1/2 pound sausage
  • 2 cups potatoes, peeled and diced
  • 1/2 cup onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups chicken, beef or bison broth
  • 2 cups kale or spinach, chopped
  • 1 cup coconut milk*

In a large stockpot, heat coconut oil and brown sausage until cooked through.

Add in potatoes, onion, garlic, sage, salt, pepper and broth. Bring to a boil and simmer for about 15-20 minutes or until potatoes are fork tender.

Add in spinach and coconut milk and heat for about 5 more minutes or until spinach is soft.

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

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photo here!

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Easy Crockpot Chicken Fajita Bowls

Easy_Crockpot_Chicken_Fajita_Bowls
Easy Crockpot Chicken Fajita Bowls
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

Crockpot Chicken:

Optional Toppings:

  • chopped fresh tomatoes
  • fresh cilantro
  • lettuce
  • sour cream
  • cheese
  • shredded purple cabbage
  • sliced radishes
  • sliced avocado
  • black olives
  • cooked grains like rice, quinoa, etc.
  • beans

Grease crockpot with coconut oil, palm shortening, or butter.

Place chicken breasts, canned tomatoes with jalapeños, tomato paste, cumin, coconut oil, salt, chili powder, garlic, juice of one lime, and onion in crockpot. Cook on high for 4 hours or low for 6 hours.

Shred with fork. Squeeze remaining lime over chicken. Mix.

Fill bowls with lettuce then top with scoop of chicken. Add additional toppings of choice and enjoy.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Honey Mustard Chicken & Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken & Veggies
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

Chicken:

Vegetables:

  • 2 tablespoons coconut oil
  • 2 cups turnips, diced
  • 2 cups carrots, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Sauce:

  • 1/4 cup dijon mustard
  • 1/2 cup honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried parsley

Chicken:

In a large skillet, heat coconut oil. Add in chicken breasts and toss with salt, pepper, thyme and garlic powder.

Cook for about 8-10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breast.

Vegetables:

In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.

Cook for about 15 minutes or until vegetables are slightly browned.

Sauce:

In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.

Combine chicken and vegetables on serving platter, drizzle sauce over chicken breasts and vegetables and serve.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Basil Olive Zucchini Pasta

 Basil_Olive_Zucchini_Pasta
Basil Olive Zucchini Pasta
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 tablespoons coconut oil
  • 3 zucchinis, spiralized
  • 3 carrots, peeled and spiralized
  • 1 cup cooked chicken, chopped or shredded
  • 1/4 cup olives, chopped
  • 1/4 cup fresh basil, finely chopped
  • 1/2 cup cherry tomatoes, quartered
  • 1 teaspoon garlic, minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

In a large skillet, heat coconut oil. Add zucchini, carrots and chicken. Cook for about 10 minutes or until vegetables are slightly soft.

Add olives, basil, tomatoes, garlic, salt and pepper. Cook for an additional 5-10 minutes or until heated through and soft.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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BBQ Meatloaf

 BBQ_Meatloaf
BBQ Meatloaf
photo by recipe author

 

Servings: 6
Preparation Time: 60 minutes

  • 1 egg
  • 1 teaspoon coconut oil (for greasing pan)
  • 1 pound ground bison (or beef, turkey, chicken)
  • 1 tablespoon garlic, minced
  • 1/4 cup onion, diced
  • 1/2 cup pumpkin puree
  • 2 medium carrots, finely shredded
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chipotle powder
  • 1 cup BBQ sauce*

Preheat oven to 375 °F and oil a loaf pan or casserole dish.

In a large bowl, combine all ingredients except BBQ sauce. Mix together with hands until ingredients are well combined. Place meat mixture into greased baking dish and form into a loaf. Bake for about 25 minutes.

Remove from oven and spread BBQ sauce over top. Return to oven and baking for an additional 15-25 minutes or until meat is completely cooked through.

Remove from oven and let cool about 10 minutes. Serve with a side salad and some roasted fingerling potatoes!

*Make home made BBQ sauce using this recipe here.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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