Chicken

Lemon Garlic Herb Roast Chicken

photo by recipe author

Servings: 4-6
Preparation Time: 15 minutes

2 cups carrots, chopped into 1 inch chunks
2 cups celery, chopped into 1 inch chunks
1 sweet onion, chopped into 1 inch chunks
1 pound, fingerling potatoes (or whatever potatoes you have available)
1/2 cup melted grass-fed butter and/or coconut oil
1 whole pastured chicken (3-4 pounds), defrosted if frozen
1 lemon, cut into wedges
3 sprigs fresh thyme
2 bay leaves
4 cloves of garlic, roughly chopped
sea salt
black pepper

Preheat your oven to 450 degrees.

Wash and chop all the veggies and set aside. Melt your butter and/or coconut oil (half and half of each is delicious) and set aside. Rinse your chicken, both inside and out. If the chicken comes with giblets, you can save those for gravy or chicken stock.

Once the chicken has been rinsed, you need to dry it. You want the skin to be very dry so that it can brown properly in the oven. Make sure you dry under the wings and in between the legs and the body. Also, dry out the body cavity if your hand will fit. The less water that is left on the bird will mean less steam and a browner and crispier the skin.

Place the dried chicken in a large baking dish, cast iron frying pan, dutch oven, or other oven safe dish. Add the thyme, bay leaves, lemon wedges, and chopped garlic to the inside the body cavity. Next, brush or rub the chicken with a couple tablespoons of butter. Generously coat the chicken with sea salt and black pepper to suit your tastes.

Next, add the chopped veggies around the chicken and then drizzle the remaining melted butter over them. Add a sprinkle of sea salt and black pepper and then it’s ready to go in the oven. Place the pan in the oven and reduce the heat to 375.

Cook the chicken for 1 hour and check the internal temperature. The final temperature in the thigh should be 165°. If the temperature is not quite there, return to the oven and cook for another 30-45 minutes, or until it reaches 165°. Total cooking time will depend on your altitude, your oven, and the amount of veggies surrounding the bird. Remove from the oven and let the chicken sit for 15 minutes before cutting.

When you’re done, don’t forget to save the bones for homemade chicken stock!

Recipe submitted by Jessica, Denver, CO

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Gluten Free Chicken Coconu’ggets

photo by recipe author

Servings: 6-8
Preparation Time: 30 minutes

2 lb chicken, boneless and skinless – breasts or thighs
1/3 cup coconut flour
4 eggs
1 1/3 cups shredded coconut
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon chicken bouillon powder
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup coconut oil – divided

Cut thawed chicken into desired length strips, pat dry with paper towel.

Place coconut flour in a flat dish wide enough for dipping.

Put eggs in a another flat dish and whisk

Put the rest of the dry ingredients in a third flat dish; stir ingredients until mixed

Line up dipping bowls and dip chicken strips first in flour, then in egg, then in coating mixture

Heat 1/4 cup coconut oil in a frying pan. Fry strips on medium heat until done, about 4-5 minutes on each side, adding oil as needed.

Recipe submitted by Sharla, Nampa, ID

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Chicken Curry

1 whole chicken cut into 6-8 pieces
3 Tablespoons of Virgin Coconut oil
2 Tablespoons of organic coconut flour
1/2 teaspoon fine Himalayan salt
1/4 teaspoon black pepper
1 Tablespoon chopped fresh ginger root
1/4 cup chopped onion
4 cloves garlic
1 Tablespoon curry powder
2 cups chicken stock (you can use the neck and carcass to make this)
1/4 cup water

Procedure:

In a frying pan sautÃ© garlic, onion, ginger, with coconut oil.Â Add the cut-up chicken, slightly brown the chicken.Â Add chicken stock, simmer for 15 minutes. Add salt, black pepper and curry powder. Cover the pan.Â Continue cooking for another 5 minutes.Â Dissolve coconut flour in 1/4 cup of water.Â Stir it into the pan. Continue cooking for another 5 minutes.

Serve over Bhutanese Red Rice.

Thai Pra Ram Chicken with Peanut Sauce

photo by recipe author

Servings: 4-6
Preparation Time: 25-40 minutes

3-4 chicken breasts, cooked and cut into cubes or strips
2 cups carrots & broccoli, or stir-fry vegetables
cooked jasmine rice

SAUCE:

1/2 cup sucanat (or organic whole sugar)
1/2 cup creamy peanut butter
4 tablespoons organic soy sauce
3 tablespoons water
2 teaspoons coconut oil
2 garlic cloves, crushed
1 1/2 – 2 cups coconut milk*
1 teaspoon curry powder
1/2 to 1 teaspoon red pepper flakes

Cut chicken into cubes or strips (and boil if raw). Cut carrots and broccoli into small/medium pieces.

Combine sugar, peanut butter, soy sauce, water, coconut oil, and garlic in a saucepan over medium heat. Heat until bubbling, then reduce heat to medium low. When peanut butter and sugar are completely dissolved, slowly add coconut milk, stirring until the sauce is a nice caramel color. Add curry powder and red pepper flakes, stir, and simmer on low to thicken.

Place vegetables in a wok with about an inch of water, cover, and cook on medium-high until vegetables are mostly soft. Drain water, and add chicken and sauce to the wok. Stir until everything is combined and hot.

Serve over a bed of jasmine rice.

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

Recipe submitted by Anna, Franklin, WV

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Sweet Potato Banana Squash Soup

photo by recipe author

Servings: 8 to 10

Preparation Time: 1 hour

1 tablespoon organic virgin coconut oil
1 large onion, diced
2 cloves garlic, crushed
2 teaspoons organic curry powder
2 large sweet potatoes, peeled and cubed
1 large banana squash or any other squash of your choice, peeled and cubed
1 teaspoon sea salt
1/2 teaspoon ground pepper
2 tablespoons dried organic basil leaves
1 quart organic chicken stock or vegetable stock
2 cups organic coconut milk*

Heat coconut oil in a large stock pot; add onions and garlic and cook until soft; add curry powder and cook for 1 minute more.

Add the sweet potatoes and squash; stir and cook for 2 minutes.

Add salt, pepper, basil leaves, chicken stock and coconut milk; bring to a boil and reduce to a simmer for 20 minutes or until the sweet potatoes are cooked.

Blend or process until mixture is smooth.

Serve soup hot or cold.

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

Recipe submitted by Jean, Salt Lake City, UT

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Gluten Free Creamy Coconut Lentil Soup

photo by recipe author

Servings: 4-6
Preparation Time: 15 minutes

1 1/2 cups lentils, soaked
1 quart chicken stock (homemade if possible)
14 oz coconut milk*
2 tablespoons coconut oil
1 large sweet onion, chopped
1 tablespoon garlic crushed
1-3 tablespoons fresh ginger, minced
1/2 teaspoon – 1 tablespoon crushed red chili flakes
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon salt
1 organic yellow pepper, chopped
1 organic orange pepper, chopped
1 organic red pepper, chopped
4 cups diced tomatoes
1 cup tomato juice/sauce
1 lemon, juiced
1 bunch cilantro, chopped

First, soak your lentils in warm water with a couple tablespoons of apple cider vinegar for 6-8 hours. Once they have been soaked, pour off the water and rinse the lentils well.

In a large pot, add the lentils and cover with 3-4 inches of water. Bring to a boil and simmer for 30 minutes. Skim off any foam that rises to the top. Remove from heat, pour off the water and rinse well.

Place the lentils back in the soup pot. Add the chicken stock, coconut milk, coconut oil, onion, garlic, ginger and spices to the lentils and bring to a simmer. Reduce heat to low and simmer for 1 hour, stirring occasionally. Check for seasoning and add the peppers and tomatoes. Adjust the seasoning as needed. Check the lentils for tenderness. Cover and let the soup continue to cook over very low heat. Total cooking time will vary, depending on your altitude – between 2-4 hours is average. Once the lentils are tender, remove from heat and stir in 1/2 of the bunch of chopped cilantro and lemon juice. Save the rest of the cilantro for serving.

Another method to cook this soup is in the crock pot. Follow the step for cooking the lentils the initial 30 minutes, skimming off the foam, and rinsing again. Then, once that is done, place all of the ingredients in your crock pot and cook on low for 4-8 hours or until the lentils are tender. The amount of time will depend on your crock pot and altitude.

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

Recipe submitted by Jessica, Denver, CO

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Pumpkin Curry Soup

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

2 tablespoons coconut oil
1 tablespoon curry powder
1 teaspoon powdered ginger
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
4 finely minced garlic cloves
3 1/2 cups puree pumpkin or winter squash
2 cups soup stock
2 cups unsweetened coconut milk*
Salt or fish sauce, to taste
Minced cilantro for garnish and flavor

1. Heat the oil in a heavy soup pan, medium-low heat.

2. Add the curry, ginger, cumin and red pepper flakes.

3. Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

4. Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

5. Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.

6. Warm the coconut milk in the soup pan and then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.

7. Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

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

Recipe submitted by Amanda, Hot Springs, CA

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Thai Chicken Coconut Soup II

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
1 small sweet onion, chopped
coconut oil
3 large carrots, chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
1 quart chicken broth, preferably homemade
2 cups shredded chard or other greens
1/2 cup cilantro, chopped
1 lemon, juiced
1 bunch green onions, chopped
14 oz organic coconut milk*
salt to taste

In a large soup pot, brown the chicken and onions in a couple tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20-30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

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

Recipe submitted by Jessica, Denver, CO

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