Coconut Lime Chicken with Broccoli - Paleo

• 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 coconut
milk
• 2 limes juiced and zested
• Juice from 1 lemon
• 2 tbsp fresh ginger, grated
or minced
• 4 large garlic cloves,
minced
• 4 tbsp cooking fat
•1/2 tbsp – 1 tbsp tapioca or
arrowroot starch
• 1/2 tbsp – 1 tbsp cold water
• Ground cumin, to taste
(optional)
• Ground cayenne pepper,
to taste (optional)
• Sea salt and freshly
ground black pepper

Serving portion is 1 thigh and 1 drumstick per person. Use any combination
of chicken parts for this recipe, boneless chicken breasts, whole legs, or
wings will work as well, however cooking times may vary. If using boneless
chicken check around 18 minutes. Or lower temperature to 400 F and cook
for 25-35 minutes.
To make AIP friendly: do not use cumin or cayenne 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.