Coconut Chicken Recipes

Gluten Free Navajo Fry Bread & Navajo Tacos

Gluten Free Navajo Fry Bread and Navajo Tacos

photo by recipe author

Servings: 4-6
Preparation Time: 30 minutes

Navajo Fry Bread:

3/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup sweet white sorghum flour
1/4 cup tapioca flour
1/4 cup quinoa flour
3 teaspoon baking powder
1 teaspoon Himalayan salt
1 tablespoon organic evaporated cane sugar
1 tablespoon organic butter (or shortening)
3/4 cup water (or more as needed to moisten to workable texture)
oil for frying (expeller pressed coconut, or palm oil)

Mix all dry ingredients together in a large bowl. Cut in butter (or shortening) using a pastry cutter or fork until it is fully assimilated into flour mixture.

Add water and stir with wooden spoon until mixture is fully incorporated. You should be able to squeeze it and have it stick together. Add in a small amount of water, if necessary. Let dough rest for 10-15 minutes.

Heat 2″-3″ of oil in a deep heavy pan to approx. 350-360 degrees F. Test oil by dropping a tiny amount of dough into it and see that it begins to sizzle and cook immediately, but not too hot or it will burn quickly.

Take a golf ball (or slightly larger) size piece of dough and place in between two pieces of wax paper, then flatten with a rolling pin or press with your hand until it is no thicker then 1/4″ and approx. 5″ in diameter (the thinner the better!). Handle dough carefully as it is delicate and will break apart easily.

Peel away dough disc from paper and lay in your palm, then gently slide it into the hot oil. Fry for approx. 1-2 minutes on each side, flipping carefully with a spatula while using a fork to steady the flip so as not to splash hot oil on yourself; then drain on paper towels. Keep warm in 250 degree F. oven until all fry bread is cooked.

Serve with a dusting of powdered sugar or honey for a sweet treat.

For Navajo Tacos: Top fry bread with seasoned beef or chicken, pinto beans, shredded cheese, chopped tomatoes, sliced green onions, salsa, olives, and sour cream, if desired.

Recipe submitted by Deanne, Glendale, AZ

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Coconut Cannellini Bean Sauce

Coconut Cannellini Bean Sauce photo

photo by recipe author

Servings: 4
Preparation Time: 20 to 30 minutes

2 16oz cans cannellini beans with liquid
4 tablespoons coconut oil
2 tablespoons coconut cream concentrate
6 cloves of garlic, pureed in a garlic press
1/2 cup organic chicken broth
1 tablespoon dried parsley
salt and pepper to taste

Puree the cannellini beans, with liquid, in a food processor. Add in coconut oil, coconut cream concentrate, garlic and broth and pulse food processor several times to blend.

Transfer to a sauce pan. Stir in parsley, salt and pepper. Heat over medium heat until sauce thickens – 5 to 10 minutes. Serve over pasta or vegetables.

I also use this sauce to “smother” pork chops or boneless chicken breasts. Instead of heating the sauce on the stove, I pour it on the meat that has been pan seared and bake at 350 degrees for 30 minutes.

Also, instead of garlic and parsley, you could use nutmeg and cinnamon for a different tasting sauce — kind of like moussaka.

Recipe submitted by Kelly, Pascoag, RI

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Chicken Satay with Coconut Peanut Sauce

photo by recipe author

Servings: 12

2 1/2 pounds frozen boneless, skinless chicken thighs, thawed wooden or bamboo skewers

Marinade:

1 small onion, chopped
3 cloves garlic, chopped
1/8 teaspoon ground ginger
1/2 teaspoon dried turmeric
2 teaspoons cumin
1 teaspoon red pepper flakes
4 tablespoons oyster sauce (you can use fish sauce if you like)
6 tablespoons brown sugar
2 tablespoons coconut oil

Coconut Peanut Sauce:

1 cup Tropical Traditions coconut peanut butter
1/8 cup soy sauce
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
2 teaspoons lime juice
1/2 cup hot water
1/8 cup oyster sauce
1/3 cup coconut cream concentrate
2 teaspoons sesame oil

Marinade:

Throw all ingredients into the blender, and blend on high for 2 minutes. Pour into a zipper top bag with thawed chicken. Let marinate for at least an hour (24 hours is fab.) I would add a stalk of unchopped lemongrass here too, but I didn’t have any. Put it in the marinade, and discard after.

Cut marinated chicken into 2 inch chunks. Soak bamboo skewers in water for 20 minutes, so they don’t burn when cooking (I know, I should have soaked them longer, but I was hungry…). Thread chicken onto skewers and place on a foil-lined broiler pan (or on a baking sheet). Broil on high for 12 minutes, flip skewers and broil for another 12 minutes. Remove from oven to cool.

Coconut Peanut Sauce:

Throw all ingredients into the blender and blend on high for 3 minutes. Serve with chicken satay skewers.

Recipe submitted by Kristen, Laie, HI

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Egg Drop Soup with Coconut Oil

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 5 Preparation Time: 5 minutes

4 cups chicken stock
1 1/2 – 2 cups water
3/4 teaspoon ground ginger
2-3 tablespoons cornstarch
4-5 eggs, beaten
organic fermented soy sauce (or salt) to taste
3 tablespoons coconut oil

Pour chicken stock, water and ground ginger into a medium sized pot. Heat until hot but not yet simmering. Add a little water to the cornstarch to make a slurry and stir into the stock. Bring stock to a simmer, stirring constantly until it has thickened slightly.

Drizzle the beaten eggs into the gently simmering soup with a fork. Push cooked egg aside as you drizzle more in. Towards the end you can just slowly pour the rest of eggs into the soup.

Season the soup with a little soy sauce (or salt) to taste and stir in coconut oil. Serve and enjoy!

Recipe courtesy Sarah Shilhavy

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Crispy Cheesy Baked Chicken

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6
Preparation Time: 12 minutes

1 whole chicken, cut into parts
salt, to taste
lemon pepper, to taste
2 teaspoons Italian seasoning, or to taste
bread crumbs, as needed
2 eggs, beaten
2 tablespoons coconut oil
2 tablespoons butter
1-2 cups shredded cheddar or mozzarella cheese

Season chicken with salt, lemon pepper and Italian seasoning. Toss to mix evenly. You can now either proceed with the recipe or refrigerate the chicken for a few hours until needed.

Preheat oven to 375 degrees F.

Dip each chicken piece individually into the beaten eggs and roll in bread crumbs to coat. Place in a large glass pan. Repeat with each piece. Dot the chicken pieces with the coconut oil and butter.

Bake in preheated oven for 30-45 minutes or just until chicken is cooked and no longer pink (you can leave it just a little undercooked for the next step).

Top with shredded cheese and return to oven. Turn temperature up to 450 degrees F (don’t wait for it to preheat) and bake for 5-10 minutes. Cheese should be browned and bubbly.

Recipe courtesy Marianita and Sarah Shilhavy

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Turkey Stuffing

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 6 Preparation
Time: 15 minutes

2-4 tablespoons coconut oil
1/4 cup butter
1-2 stalks celery, chopped
1/2 onion, diced small
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon rosemary
salt & pepper to taste
4 cups chicken stock
6 cups dried bread stuffing cubes*
1 egg, beaten

Preheat oven to 350 degrees F.

Heat coconut oil and butter in a pan over medium heat. Add celery and onion, sauté until onion is soft. Add seasonings and chicken stock and heat until warm.

Place bread cubes in a large bowl and pour chicken stock over it, stirring to mix (bread should soak up all the liquid). Add egg and mix well. Adjust bread and/or stock amount as needed.

Place stuffing in a greased glass pan and bake in preheated oven for 20-30 minutes.

*For gluten free stuffing use gluten free bread.

Recipe courtesy Sarah Shilhavy

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Butternut Squash Soup with Coconut Cream Concentrate

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12
Preparation Time: 15 minutes

1 quart chicken stock
1 quart water
1 medium-sized butternut squash, peeled and cubed or baked with the flesh scooped out
Salt to taste (2 teaspoons +)
Any other cooked veggies that may be lingering in your fridge
Coconut cream concentrate

Place stock and water in a large pot and add squash and salt. Cook over medium heat, covered, until heated through and the squash is soft (an hour).

Blend with an immersion blender or regular blender (in batches). Add other veggies before or after blending.

Top with a swirl of coconut cream concentrate and serve.

Recipe submitted by Cara, Billings, MT

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Garden Fresh Coconut Oil Stir Fry

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 4
Preparation Time: 10 minutes

coconut oil, as needed
1 pound cooked chopped meat (chicken, steak, etc)
2 eggs
2 carrots, sliced bias
2 celery stalks, sliced bias
1 bunch kale sliced in strips
2 bunches collard sliced in strips
3 cups cooked jasmine rice
organic fermented soy sauce

Heat the oil in a large frying pan over medium heat.

Stir fry the meat until browned (or just until heated through). Add eggs, stir to break up while cooking. Add carrots, fry until very slightly tender. Stir in celery and cook slightly.

Add chopped kale and collards, fry a few minutes before adding rice, frying and stirring for approximately 5 – 8 minutes. Serve with organic fermented soy sauce.

Recipe submitted by Chrissy, Highland, NY

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