Chicken

Coconut Chicken Strips with Honey Mustard

Coconut Chicken Strips with Honey Mustard Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1 1/2 cups coconut chips (or shredded coconut)
1 1/2 lbs organic chicken breasts, cut into strips
2 tablespoons olive, coconut oil or butter
1 tablespoon organic flour
1/4 teaspoon nutmeg
1/2 cup prepared mustard
2 tablespoons honey

1. Turn oven to “broil.”

2. Spread coconut evenly on a baking sheet.

3. Toast coconut until slightly browned and remove from oven.

4. Preheat oven to 375 degrees ºF.

5. Mix flour, nutmeg, and toasted coconut in a bowl.

6. Place chicken strips in a bowl and drizzle with oil or melted butter.

7. Prepare cookie sheet with oil or butter so the strips won’t stick.

8. Coat chicken with dry mixture.

9. Bake for 10 minutes, or until cooked thoroughly.

10. While chicken is cooking, mix mustard and honey for dipping sauce.

Recipe submitted by Gena, Maypearl, TX

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Red Coconut Curry

Red Coconut Curry Recipe

photo by recipe author

Servings: 8
Preparation Time: 20 minutes

2 tablespoons red curry paste
2 tablespoons organic virgin coconut oil
2 cloves garlic, minced
1 onion, chopped
4 cups coconut milk*
2 chicken breasts, thinly sliced
1 jicama, chopped (optional)
1 stalk lemongrass, bruised and cut into 3″ length
3 – 5 Kafir lime leaves
Basil for garnish

In large pan, sauté curry paste in coconut oil for 4 minutes over med high heat. Add garlic and onion, sauté for 5 more minutes. Add coconut milk, chicken, jicama, lemongrass and lime leaves.

Cover and reduce heat; stir occasionally simmering for 20 – 30 minutes. Serve over brown Jasmine rice.

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

Recipe submitted by Cheryl, OKC, OK

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Intense Mushroom Coconut Soup

Intense Mushroom Coconut Soup Recipe

photo by recipe author

If you are serving to family, let them remove the 3 bay leaves as they find them in the soup. The flavors will be subtle and complex, with a predominance of mushroom, and a hint of coconut. This is on the permanent soup list for a meal at our house.

Servings: 3
Preparation Time: 30-40 minutes

4 cups boiling water
2 bouillon cubes: one vegetable and one chicken flavor (or fresh soup stock)
8 ounces chopped fresh mushrooms
3 tablespoons virgin coconut oil
1 medium onion, diced
2 tablespoons thyme
3 bay leaves
5 large cloves garlic, minced
1/4 cup white wine
1 1/2 cups coconut milk (*made from dried coconut for flavor)
1 teaspoon Himalayan salt (to taste)
2 teaspoons fresh grind black pepper (to taste)
2 tablespoons Thai fish sauce
Garnish chopped cucumber and celery leaves

Boil 4 cups water in a medium pot and add the bouillon cubes until they dissolve, or use stock.

While you are waiting for the water to boil and the cubes to dissolve, finely chop your mushrooms, then add them to the stock and set this aside for 20 minutes.

Sauté the chopped onion in the coconut oil in a heavy bottom soup pot for 6 minutes or until the onions are transparent and golden.

After 20 minutes, strain the mushrooms from the bouillon liquid and reserve the liquid. Add the strained mushrooms to the sautéed onions. Add the thyme. Sauté for another 6 minutes or until tender.

Add the bay leaves, minced garlic and white wine, heating for another minute.

For thickener: Take 1/2 cup of reserved broth (which has cooled a little by now) and put into a clean jar with 1/3 cup whole wheat flour (or a few tablespoons of corn starch for gluten free) and 2 tablespoons of Thai fish sauce. Put the lid on, and shake to mix.

Add the rest of the broth and the cup coconut milk to the mushroom mix, heat to simmer. Thicken by drizzling in the wheat and fish sauce mix from the jar, simmer and stir about 3 minutes until it thickens slightly. Salt and pepper to taste. Let the flavors blend for another 10 minutes if you can wait, remove the bay leaves, then heat and serve. Garnish with a mound of chopped cucumber and celery leaves if desired.

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

Recipe submitted by Karen, Fraser, MI

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Creamy Chicken Soup

Creamy Chicken Soup Recipe

photo by recipe author

Servings: 6
Preparation Time: 1 hour

3 lb. whole chicken, cooked and shredded
1 tablespoon coconut oil
1 onion, chopped
4 cloves garlic
1/4 – 1/2 cup butter
1/8 – 1/2 cup coconut flour
2 cups chicken stock, more if needed
16 ounces stewed tomatoes, juices included
2 zucchini, chopped
2 yellow squashes, chopped
2 carrots, chopped
2 celery, chopped
14 ounces coconut milk (full fat, not light)*
cilantro
avocado

Season chicken well and cook, let cool, and pull all meat off the bones and shred. Set aside.

In a large pot, melt coconut oil in a pan, cook onion until it begins to soften, add garlic and cook for a few minutes.

Add butter and stir flour in slowly to create a paste (making a roux). The more flour and butter you add the thicker the soup. Whisk in chicken stock. If it is too thick, add more stock.

Add in all veggies and the shredded chicken. Season to taste with seasoning such as salt, pepper, oregano, thyme, sage, rosemary, basil, etc. Let simmer as long as possible, minimum half hour.

Shortly before serving, add coconut milk to make it creamy. Let simmer 5-10 more minutes and serve!

Best when topped with chopped cilantro and avocado.

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

Recipe submitted by Chelsea, Chicago, IL

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Coconut Chicken with Plum Sauce

Coconut Chicken with Plum Sauce Recipe

photo by recipe author

Servings: 4
Preparation Time: 25 minutes

4 to 6 bone-in chicken thighs
1/2 cup coconut flour
1/2 teaspoon salt
2 tablespoons coconut oil
1/3 cup water
3 tablespoons white wine vinegar
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper
6-8 Italian plums, pitted and halved

Dredge the chicken with the coconut flour, coating all sides. Sprinkle with the salt.

In a 12-inch skillet, heat coconut oil over medium heat. When it is melted, add the chicken pieces, skin sides down. Cook for 4-5 minutes, or until the skin is getting crispy. Flip over the chicken to let it brown for 2-3 minutes on the other side.

Stir together the water, vinegar, garlic, and pepper, and pour it around the chicken. Tuck the plum halves around the chicken pieces. Cover the pan and let it cook for 10 minutes, or until the chicken is cooked through. The sauce will thicken as it cooks, but for a thicker sauce, uncover the skillet and let it cook for an additional 3-5 minutes, or until the sauce is the desired consistency. Taste and adjust seasonings, if needed.

Recipe submitted by Angela, Longmont, CO

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Creamy Roasted Cauliflower and Mushroom Soup

Creamy Roasted Cauliflower and Mushroom Soup Recipe

photo by recipe author

Servings: 2-3
Preparation Time: 20 minutes

1 head cauliflower, cut into pieces
2 tablespoons coconut oil
salt & pepper
2-3 pieces bacon (optional)
2 tablespoons bacon grease, butter or coconut oil
1/4-1/2 cup white onion, diced
2 garlic cloves, minced
1 teaspoon fresh thyme or 3 teaspoons dried
8 oz mushrooms, sliced
1/4 cup white wine
3 cups homemade chicken broth
3/4 cup full fat coconut milk*
2 tablespoons grass-fed butter (optional)

Preheat oven to 400 degrees F.

Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes.

Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside.

Place the bacon grease, coconut oil or butter in a large saucepan with the onion. Sauté the onions until slightly browned. Add the garlic, thyme and mushrooms. Sauté until the mushrooms are tender, about 5-10 minutes.

Add the white wine and de-glaze the pan. Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes.

Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency. Salt and pepper to taste.

Sprinkle the bacon pieces on top (optional).

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

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Curry Carrot Soup

Coconut Curry Carrot Soup Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

1 tablespoon grass-fed butter or coconut oil
2 heaping cups thickly sliced carrots (about 4 carrots)
2 thin slices fresh ginger root
1 medium onion, chopped
5 cups chicken broth (I prefer homemade*)
3/4 cup full fat coconut milk**
3/4 teaspoon red curry paste (add more if you want it spicier)
salt and pepper to taste
1 scallion, sliced
1 tablespoon chopped cilantro
2 chicken breasts (optional)

Heat the butter/oil in a large saucepan and stir in the carrots and ginger.

Cook over medium heat until the carrots start to brown, about 6-8 minutes stirring constantly. Add the onions and cook until they are translucent. Stir in the broth, coconut milk and curry paste.

Bring to a boil, reduce heat and simmer covered for 25 minutes.

If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it’s fully cooked and set aside.

Strain the solids so you can remove the ginger root and discard. Add the solids plus 2 cups of the liquid to a blender and puree. Add the remaining liquid and process until completely pureed.

Pour soup back into saucepan to add shredded chicken or pour into soup bowls. Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir.

Serve with some scallions and cilantro sprinkled on top and additional salt and pepper if needed.

Quick notes

*I prefer to use
homemade chicken broth for all of the health benefits. Store bought will work, but may be higher in sodium so be careful when you salt the soup.

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

Recipe submitted by Kate, Highlands Ranch, CO

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