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Coconut Lime Ginger Chicken

February 22, 2017

  • 4 lb. organic whole chicken
  • 3 TBSP of lime juice, freshly squeezed
  • 2 TBSP of fresh ginger
  • 1 medium onion, diced
  • ½ cup fresh cilantro, roughly chopped
  • 1 lime
  • 1 can “full fat” coconut milk (check ingredient list)
Directions: Preheat oven to 350 degrees. Peel the skin off of the ginger with a peeler and roughly chop . Add this to a blender along with the lime juice, onion, can of coconut milk and pinch of salt. Blend until it’s smooth. Rinse the chicken and place it into a dutch oven. Pour the coconut mixture on top of the chicken. Slice one lime and place slices on top of chicken and stuff the cilantro around the sides and into the sauce. Bake covered for 60 minutes and then uncovered for 25-30 additional minutes. Serve the chicken with the coconut sauce over a bed of cooked organic brown rice (substitute “rice cauliflower if you wish or you can omit the rice).

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