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Coconut Chicken with Sweet Ginger Sauce
Posted by joe rigs on Sunday, October 20, 2013
This was one of those make-it-up-as-I-go recipes. Sometimes they turn out great, sometimes... not so much.
This one was definitely a great one!
Problem is, I forgot to write it all down (which I tend to do quite often).
I think I remember everything I threw in there thought. Give it a shot and let me know how it goes.
1.5 - 2 lbs chicken thighs
1 cup coconut flakes
1/2 cup coconut flour
1 tsp smoked paprika
2 tsp sea salt, divided
1/2 tsp white pepper
1 tsp parsley flakes
3 tbsp coconut oil (or more for frying)
Sweet Ginger Sauce
1/2 cup coconut milk
1 tbsp honey
1 tsp ginger
1/2 tsp sea salt
2 tbsp gluten-free tamari
1 tsp lemon juice
Cut chicken into 2 - 3" chunks.
Warm coconut oil in large skillet over medium heat.
Prepare 3 separate bowls.
1. In a large bowl, add coconut flour, 1/2 tsp sea salt, pepper, parsley and paprika. Mix well to combine flavors and add chicken to bowl. Toss to completely coat chicken in flour.
2. In a small bowl, crack and whisk 2 eggs.
3. In a medium bowl add coconut flakes and 1/2 tsp salt.
Transerfer one piece of chicken at a time to eggs and then to coconut flakes coating each piece evenly.
Carefully place each piece to warm skillet. Cook on each side until golden brown and chicken is fully cooked.
In a small sauce pan, over medium heat, combine sauce ingredients. Mix well until sauce is hot but not boiling. For thicker sauce add 1 teaspoon arrowroot or potato starch.
Pour sauce over chicken or use for dipping.
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