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Coconut Lemon Custard Chicken

10 Jun


Do you like coconut and lemon but don’t want to make a dessert dish? This recipe is inspired by Paleo Parents Organ Meat Pie recipe and Civilized Caveman Lemon Bars recipe.

Coconut Lemon Custard Chicken
Ingredients:
2 lbs ground chicken (or any meat of your choice)- I manually minced the chicken breast meat that I got
3 stalks of green onions
2 lemons
3-4 large eggs
1″ knob of ginger
2 shallots
1/2 garlic bulb
2 tsp curry powder
2-3 Tbsp Red Boat Fish Sauce
1 tsp cumin powder
2-3 tsp coriander powder
1-2 tsp black pepper powder
1 Tbsp coconut oil
1/4 cup coconut milk
1/2 cup – 1 cup unsweetened shredded coconut

Directions:
For the chicken:
1. Separate the green and white part of the green onions. Mince the white part-set aside. Slice the green part lengthwise (see picture above)
2. Puree garlic, shallots and ginger in your food processor (I used Magic Bullet)
3. Season the ground meat with coriander powder, black pepper, curry powder, coconut oil, fish sauce, minced green onion (white part), 1 egg white (set the yolk aside)

4. Grease an oven proof baking dish with 1 Tbsp coconut oil and spread the mince meat evenly

5. Bake uncovered for about 20 minutes at 350°F

For the custard:
1. While the chicken is cooking in the oven, beat the eggs (including the reserved egg yolk from earlier) in high speed with a hand mixer until the mixture looks pale yellow

2. Lower the mixer speed and add in the 1/4 cup coconut milk and 1/4 cup lemon juice little by little (reserve the rest of the lemon juice for other use). Mix until everything incorporates

3. Lastly, add in the shredded coconut and the green onions (the green part)

4. By this time, the chicken should be cooked already. Take it out from the oven then pour the egg mixture on top

5. Return it to the oven and bake for another 15 minutes in 350°F

6. Change the setting to broil for another 5-10 minutes

7. Remove from the oven and let it cool a bit before slicing it

Who said sour and savory can’t get along? Believe it or not, by the end of the meal, I only had 1/4 of this left!!

 
3 Comments

Posted by on June 10, 2011 in food, recipe

 

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3 responses to “Coconut Lemon Custard Chicken

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