Chicken

Dairy Free Chicken with Mushroom “Cream” Sauce

Dairy Free Chicken with Mushroom Cream Sauce Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

4 boneless, skinless chicken breasts
salt and pepper
3 tablespoons grass-fed butter or coconut oil
2 shallots (about 1/4 cup), finely minced
1/2 lb button mushrooms, thinly sliced
1/2 cup white wine
1/2 cup chicken broth
1 cup full fat coconut milk*
1 tablespoon coconut oil

Heat a large, stainless- steel pan over medium high heat.

Pat the breasts dry and season with salt and pepper.

Once the pan has reached the proper temperature, add the oil and 2 tablespoon butter.

Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it’s sizzling too much.

Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.

Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate.

Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent.

Add the remaining tablespoon of butter and the mushrooms.

Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine.

Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk.

Let the sauce simmer and reduce until it’s a sauce like consistency.

Add additional salt and pepper if needed then pour it over your chicken.

* 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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Homemade Gluten Free Orange Chicken

Homemade Gluten Free Orange Chicken Recipe

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

Orange Sauce:

1 cup chicken stock
1 cup mild honey
1/2 cup fresh orange juice
1/2 cup rice wine vinegar
2 1/2 tablespoons gluten free tamari
2 tablespoons lemon juice
2 teaspoons fresh ginger, grated or minced
1/4 teaspoon garlic powder
pinch of red chili flakes
zest of one orange
zest of one lemon
3 tablespoons GMO-free corn starch, mixed with 2 tablespoons cold chicken stock or
cold water

Crispy Fried Chicken:

Coconut oil or palm shortening for frying
1 pound chicken breasts cut into bite-sized chunks and dried off
4 tablespoons GMO-free corn starch
3 pastured eggs beaten well
2 tablespoons cultured buttermilk
2 cups brown rice flour
Sea salt and fresh ground pepper to taste

Instructions (Sauce)

1. In a medium sauce pan, combine all ingredients, except the corn starch and bring to a simmer over medium-high heat, while whisking regularly.

2. In a small bowl, stir the corn starch together with the chicken stock or water.

3. Slowly pour the corn starch mixture into the orange sauce, while whisking. Lower heat to medium-low and continue to stir. When the sauce thickens, reduce the heat to low or turn the burner off and let it stand.

Instructions (chicken)

1. In a large frying pan, heat 2-3 cups of coconut oil or palm shortening (or combination) over medium to medium-high heat. Once you start cooking the chicken, you may need to lower the heat to medium.

2. Cut chicken into bite sized peices and dry off.

3. Toss the chicken in a bag with the corn starch until they are completely coated.

4. In a bowl, whisk the eggs and buttermilk together. In a separate bowl, mix flour, sea salt, and pepper.

5. Remove 1/3 of the chicken from the bag and place them in the egg mixture. Coat each piece of egg and then place in the flour mixture. Coat each piece in the flour. Shake off any excess flour and place chicken in the hot oil, careful not to overcrowd the pan to ensure each piece gets crispy and golden.

6. Cook until chicken until golden brown and remove the chicken from the pan and repeat for the rest of the chicken pieces.

When you’re ready to serve, you can serve the sauce on the site, or you can toss the chicken in the sauce until covered.

Recipe submitted by Jessica, Denver, CO

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Gluten Free Chicken Nuggets

photo by recipe author

Servings: 35 Chicken Nuggets
Preparation Time: 20 minutes

1 pound organic soy-free ground chicken
1 teaspoon sea salt
1/2 teaspoon organic parsley
1/2 teaspoon organic onion powder
1/4 teaspoon organic black pepper
1 1/2 cups coconut oil
2 organic soy-free eggs, beaten
1-1 1/2 cups organic white rice flour or brown rice flour
1/2 teaspoon sea salt
Pinch organic black pepper

Recipe: In a medium bowl, mix organic soy-free ground chicken, 1 teaspoon sea salt, 1/2 teaspoon organic parsley, 1/2 teaspoon organic onion powder and 1/4 teaspoon organic black pepper together. Set aside.

Heat coconut oil in a large skillet to medium heat.

Pour organic rice flour, 1/2 teaspoon of sea salt and a pinch of black pepper onto a plate. Mix well. Have beaten eggs ready in a small to medium size bowl.

Roll chicken mixture into 35 ping-pong ball size pieces. Roll each piece of chicken into rice flour, then dip into beaten eggs, then again in the flour. Flatten each ball into a nugget shape.

Fry nuggets in coconut oil until golden brown, about 4-5 minutes on each side. Place fried chicken nuggets on a paper towel lined plate. Serve hot with your favorite dipping sauce.

Recipe submitted by Tiffany, Bend OR

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Curried Coconut Chicken Fingers

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

1 pound boneless, skinless chicken breasts, cut into strips
2 tablespoons coconut oil, liquified
3/4 cup shredded coconut
3 teaspoons curry powder

Preheat oven to 350; line baking sheet with foil.

Mix coconut and curry powder in a shallow dish; pour coconut oil into a bowl. Dip chicken strips into coconut oil, then into coconut-curry mixture, until well coated.

Place on baking sheet. Bake in preheated oven for 15 minutes, or until internal temperature reaches 170.

Recipe submitted by Tabitha, Cumming, GA

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Kale and Okra Soup (Callaloo)

Kale and Okra Soup

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Servings: 6
Preparation Time: 30 minutes

4 cups chicken stock
1 bunch green onions, chopped
6 cups fresh kale, chopped
4 cups okra, chopped
3 garlic cloves, chopped
6-8 sprigs thyme
4 tablespoons coconut cream concentrate

1. Combine all ingredients except coconut cream concentrate in a large pot. Bring to a boil then reduce heat to a simmer.

2. Simmer uncovered for 20-25 minutes, until veggies are nice and soft.

3. Puree soup using an immersion blender (you could do this in a conventional blender but be careful not to burn yourself!). Note: if the stocks of your thyme sprigs are very tough, you might want to remove them before pureeing.

4. Add coconut cream concentrate, stir to dissolve. Enjoy!

Recipe submitted by Sarah, Marietta, GA

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Curried Carrot Soup

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Servings: 8
Preparation Time: 45 minutes

3 tablespoons organic butter or coconut oil
2 onions, chopped
2 lbs carrots, peeled and chopped (or use baby carrots)
Juice from 2 oranges
1-2 teaspoons freshly grated ginger
1 tablespoon garam masala
1/2 teaspoon ground nutmeg
1 handful fresh cilantro, chopped
salt and pepper to taste
1 quart of chicken broth (beef will work, too)
14.5 ounces coconut milk*

Melt butter or ghee over medium heat and sauté onions until soft.

Add carrots, orange juice, spices and broth and simmer until the carrots are tender (20-30 minutes).

Add salt, pepper and fresh cilantro.

Use an immersion blender and puree until smooth. Or puree in batches using a regular blender.

Stir in coconut milk and add more salt/pepper to taste if needed.

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

Recipe submitted by Leslie, Amsterdam, NY

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Curry Cream of Carrot Soup

photo by recipe author

Servings: 4
Preparation Time: 45-50 minutes

6 cups chicken broth
1/4 medium onion, finely chopped
1 lb carrots, roughly chopped
1 teaspoon fresh ginger, finely grated
1 teaspoon curry
2 tablespoons coconut cream concentrate

1. Bring chicken broth to a rolling simmer over medium high heat. Add onion and carrots and let simmer until carrots are extremely soft, about 35-40 minutes.

2. Add ginger and curry and let cook another 5 minutes.

3. Blend soup with an immersion blender until it is a smooth puree (you could also use a countertop model, being careful not to burn yourself).

4. Add creamed coconut, stir to incorporate. Enjoy!

Recipe submitted by Sarah, Marietta, GA

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Tangy Coconut-Lemon Chicken Salad

Tangy Coconut Lemon Chicken Salad

photo by recipe author

Not only is this salad full of amazing flavor, it’s incredibly healthy as well! I give you permission to lick your plate afterwards too, as the dressing is so addicting! We do!

Servings: 2
Preparation Time: 45-60 minutes

Salad:

Coconut oil
1 chicken breast
1 large romaine heart, chopped
Homemade Pico de Gayo
1 large avocado, diced
Tortilla chips

Pico de Gayo:

5-7 roma tomatoes
1 med. green bell pepper
1 large Fuji apple
1 med. yellow onion
1 large handful cilantro, chopped
1 lime, juiced
garlic (to taste)
salt & pepper (to taste)

Dice all ingredients and mix well. This is best to make a while in advance as the longer the juices have to sit together, the better the pico tastes.

Ranch Powder:

2 1/2 teaspoons garlic powder
5 teaspoons dried minced onion (can substitute 2 1/2 teaspoons onion powder)
2 1/2 teaspoons parsley flakes
2 1/2 teaspoons sea salt
2/3 teaspoon dill weed

Mix all ingredients together in a blender to create a nice, fine powder. I make this in mass quantity to always have on hand – plus I use it for many other things!

Coconut Lemon Dressing:

2 eggs
7 tablespoons FRESH squeezed lemon juice
2 teaspoons homemade ranch powder
4 tablespoons Gold Label Organic Coconut Oil, melted (must still have the coconut flavor)

In a blender, combine eggs and lemon juice and blend on high. Add the ranch powder and blend again. Lastly, add the melted Gold Label Organic Coconut Oil, fairly slowly so the oil doesn’t solidify (but not as slow as if making mayonnaise). Dressing should be fairly runny still, but frothy. You can adjust the lemon/coconut oil ratio up or down a bit, depending on your taste preferences – we like it nice and tangy with lots of lemon. Also, dressing is not nearly as good if made with store bought lemon juice – best with FRESH squeezed lemon juice.

Salad:

1. Melt 1-2 teaspoons Gold Label Organic Coconut Oil in a small fry pan. Sprinkle chicken with some of the dry ranch powder and brown both sides over medium heat until fully cooked. When cooked, cool enough to dice.

2. Assemble salad with chopped romaine lettuce, pico de gayo, diced avocado, and the cooked, seasoned chicken. Cover generously with the tangy coconut lemon dressing, and top with crunched up tortilla chips.

Recipe submitted by Jodi, Lehi, UT

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