Coconut Lime Chicken with Broccoli - Paleo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
• 8 bone-in chicken drumsticks,skin on or off• 8 bone-in chicken thighs,skin on or off• 1 onion, sliced thinly• 2 (24 oz) bunches of broccoli• 2 (14 oz) cans full-fat coconutmilk• 2 limes juiced and zested• Juice from 1 lemon• 2 tbsp fresh ginger, gratedor minced• 4 large garlic cloves,minced• 4 tbsp cooking fat•1/2 tbsp – 1 tbsp tapioca orarrowroot starch• 1/2 tbsp – 1 tbsp cold water• Ground cumin, to taste(optional)• Ground cayenne pepper,to taste (optional)• Sea salt and freshlyground black pepper
1. Preheat oven to 450 F.
2. In a bowl mix together coconut milk, lime juice,
lime zest, ginger, garlic, and season to taste with
salt and pepper.
3. Reserve half of the mixture (1 ¾ cup) and pour the
remaining into a rimmed baking dish large enough
to fit the chicken. If needed use 2 baking dishes
and divide the mixture between both.
4. Season all sides of the chicken pieces with salt and
pepper, cumin and cayenne if desired and set aside.
5. Heat 1 tbsp of cooking fat over medium-high heat
and sauté the onion slices for 5 minutes, until softened.
6. Add the onions to the baking dish.
7. Return the skillet to the heat and add an additional
tablespoon of cooking fat. Sear the chicken,
skin-side down (if using chicken with skin), until
browned, about 5 minutes.
8. Transfer chicken browned side up to baking dish
and bake for 20-25 minutes, until the internal temperature
reads 165 F.
9. While the chicken is baking, cut the broccoli into
florets and add 1 inch of water to a large saucepan,
if using a steamer insert fill water just below the
bottom of the steamer.
10. Bring water to a boil and add the broccoli, cover
and cook for 4-5 minutes until crisp but tender.
11. Remove broccoli and toss with 2 tablespoons of the
fat of your choice, sprinkle with lemon juice and
season lightly with black pepper.
12. Place in a serving bowl and cover loosely to keep
warm.
13. Now in a small saucepan heat reserved coconut
milk over medium heat.
14. Whisk the tapioca or arrowroot starch together
with the water until dissolved. Use a full tablespoon
for a thicker sauce.
15. Once the coconut milk is boiling add the starch
slurry and stir constantly until sauce thickens,
about 2-3 minutes. Once thickened, removed from
heat and set aside.
16. When the chicken is done, place on a serving platter.
Add the cooked onion to the sauce if desired
and discard the remaining juices.
17. Serve the chicken with the broccoli and the sauce
on the side for drizzling over the chicken.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LOVITAR.
2. In a bowl mix together coconut milk, lime juice,
lime zest, ginger, garlic, and season to taste with
salt and pepper.
3. Reserve half of the mixture (1 ¾ cup) and pour the
remaining into a rimmed baking dish large enough
to fit the chicken. If needed use 2 baking dishes
and divide the mixture between both.
4. Season all sides of the chicken pieces with salt and
pepper, cumin and cayenne if desired and set aside.
5. Heat 1 tbsp of cooking fat over medium-high heat
and sauté the onion slices for 5 minutes, until softened.
6. Add the onions to the baking dish.
7. Return the skillet to the heat and add an additional
tablespoon of cooking fat. Sear the chicken,
skin-side down (if using chicken with skin), until
browned, about 5 minutes.
8. Transfer chicken browned side up to baking dish
and bake for 20-25 minutes, until the internal temperature
reads 165 F.
9. While the chicken is baking, cut the broccoli into
florets and add 1 inch of water to a large saucepan,
if using a steamer insert fill water just below the
bottom of the steamer.
10. Bring water to a boil and add the broccoli, cover
and cook for 4-5 minutes until crisp but tender.
11. Remove broccoli and toss with 2 tablespoons of the
fat of your choice, sprinkle with lemon juice and
season lightly with black pepper.
12. Place in a serving bowl and cover loosely to keep
warm.
13. Now in a small saucepan heat reserved coconut
milk over medium heat.
14. Whisk the tapioca or arrowroot starch together
with the water until dissolved. Use a full tablespoon
for a thicker sauce.
15. Once the coconut milk is boiling add the starch
slurry and stir constantly until sauce thickens,
about 2-3 minutes. Once thickened, removed from
heat and set aside.
16. When the chicken is done, place on a serving platter.
Add the cooked onion to the sauce if desired
and discard the remaining juices.
17. Serve the chicken with the broccoli and the sauce
on the side for drizzling over the chicken.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LOVITAR.
Nutritional Info Amount Per Serving
- Calories: 323.4
- Total Fat: 23.6 g
- Cholesterol: 77.6 mg
- Sodium: 107.8 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.4 g
- Protein: 23.6 g
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