Chicken

Curried Coconut Chicken Salad

1 tablespoon coconut cream concentrate, or to taste
salt and pepper, to taste
1 tablespoon curry powder
2 tablespoons sour cream, or coconut mayonnaise
2 green onions, finely chopped
1 organic sweet apple, chopped
2 tablespoons shredded coconut
1 handful pecans, finely chopped
1 organic chicken breast, cooked and shredded

Place first 4 ingredients in a medium sized bowl and stir to combine. Mix in remaining ingredients and serve over salad greens or as a sandwich spread.

Recipe submitted by Piper, Slidell, LA

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Creamy Coconut Rice

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1 cup organic brown rice
2 cups filtered water
1 tablespoon organic coconut oil
¾ cup water mixed with 2 – 3 tablespoons organic coconut cream concentrate
1 teaspoon pepper
2 teaspoons salt

Add all ingredients together in heavy pot with lid or in rice cooker. Stir everything together until blended. Cook on medium heat until rice is cooked, about 30 minutes.

So tender and creamy! Enjoy! Seve with chicken and veggies or serve alone!

Recipe submitted by Heidi, Moorpark, CA

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Gluten Free Stuffed Oven Baked Chicken

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4 boneless chicken breasts
½ cup feta cheese
¼ cup coconut mayonnaise or sour cream
4 tablespoons fresh lemon juice
¾ cup coconut flour
¼ cup cornmeal
1 teaspoon salt
1 teaspoon pepper
1 tablespoon paprika
½ teaspoon garlic powder

Preheat oven to 375 degrees. Grease a large glass pan with coconut oil and set aside.

Slit pockets in the chicken breasts and stuff with feta cheese, dividing evenly.

In a medium sized bowl mix the mayonnaise or sour cream and lemon juice, set aside. In another bowl mix the coconut flour, cornmeal and seasonings.

Dip each chicken breast in the mayonnaise/sour cream and lemon juice mixture, then roll in the seasoned coconut flour and cornmeal mixture.

Place on a prepared pan and bake for 45 minutes or just until well done. This is a delicious gluten free alternative to oven baked chicken.

Other stuffing suggestions are to add sun dried tomatoes with the feta cheese or artichoke hearts.

Recipe submitted my Renee, Meridian, ID

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Coconut Baked Chicken

1 pastured cut up chicken*
virgin coconut oil, melted
1 egg
salt and pepper to taste
1 cup whole grain flour
½ cup finely grated unsweetened dried coconut

Preheat oven to 350.

Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.

Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.

*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.

Recipe submitted by Linda, Wellington, TX

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Coconut Flour Gravy

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3 tablespoons coconut oil
5 tablespoons coconut flour
1 ¼ cups water, beef or chicken broth
1 teaspoon salt
1 teaspoon sesame oil – optional

Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown – be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and sesame oil and stir until oil is well mixed. Use your imagination for other seasonings.

Serve over mashed potatoes. YUMMY!!

If reheating leftover gravy, you may need to add more liquid.

Cheese Sauce Variation: after completing the above instructions, add ¼ cup cheese of your choice and serve over steamed broccoli or cauliflower.

Recipe submitted by Tammy, Cape Girardeau, MO

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Coconut Fried Chicken

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1 pound boneless skinless chicken thighs
1 cup coconut oil

Coating mix:

½ cup small coconut flakes
1 cup bread crumbs
2 tablespoons parsley, dried or fresh
1 teaspoon onion powder
1 teaspoon salt
½ ground pepper
1 dash cayenne pepper
1 egg
1/2 cup yogurt, mixed with enough milk to make it runny

Wash chicken thighs and pat dry with paper towels. In a large bowl, mix all the dry ingredients together.

Beat yogurt and egg together. Coat chicken thighs in egg/yogurt mixture and coat with bread crumb mixture.

Heat the coconut oil in a large skillet and fry chicken until golden on both sides, takes about 15 minutes to cook fully. Drain on paper towels and serve immediately.

Recipe submitted by Pat, Holly, MI

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Apple Chicken Stir-fry

4 large organic chicken breasts
2 red apples, Gala or Pacific Rose
½ cup virgin coconut oil
1 tablespoon sesame oil
¼ cup honey
1 tablespoon shredded ginger
2 cups mushroom slices of your choice
salt and pepper to taste
chopped green onions
2 – 3 cups of steamed wild rice

Cut chicken and apples into chunks and set aside.

Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes. Apples should be tender.

Add the mushrooms and season with salt and pepper to taste. Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.

Absolutely delicious!

Recipe submitted by Tammy, Marysville, WA

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Spicy Coconut Fish

2 tablespoons coconut oil
1 lb fresh fish fillets
cayenne pepper to taste
salt
1 onion – diced
2 cloves garlic – minced
2 tablespoons Coconut Cream Concentrate
1-2 cups water or broth of your choice

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper & salt. Remove fillets from skillet.

Add onion, garlic, coconut cream and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to coconut cream mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX

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