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Coconut Lemon Custard Chicken


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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Roast Masala Lemon Date Chicken

I made this chicken dish yesterday and turned out very yummy so I thought I’d share the recipe to you all. As usual, when I’m going to bake bone-in chicken, I prefer to steam them first for about 15 minutes to make sure the inside will be at least half cooked before baking it in the oven. Besides it cut down the baking time, plus the meat will stay moist.

Ingredients:
About 2 lbs chicken/beef – I used a whole chicken, cut up in to 4 pieces -skins removed
Juice from a whole lemon
1/4 cup coconut milk
2 tsp roast masala seasoning

(or you can make it your own: chili, garlic, ginger, cloves, black pepper, coriander & vinegar)

3 shallots
3 soaked pitted medjool dates
1 tsp anatto powder
1/2 tsp (or more if you like spicy) chili powder

Directions:
1. Puree shallots & soaked dates in your food processor (I used my Magic Bullet) and mix in with the rest of the ingredients

2. Place the meat in a gallon size zip lock bag, coat evenly with the marinate. Let it sit for about 2 hour or overnight for best taste.

3. Steam the meat for about 15 minutes (If you use boneless meat, you can skip this part and head on to the next one). If you want to skip steaming, make sure to put longer time when baking in the oven.

4. Broil the meat in 400°F for about 20 minutes (turn over once halfway through). If you didn’t steam the meat, bake it for 350°F then change the setting to broil. Time depends on the size of the meat that you use.

Remove from heat and enjoy with your favorite veggie dish.

 
2 Comments

Posted by on June 8, 2011 in food, recipe

 

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Lemon Date Chicken

I have LOTS of lemons from my sister in law’s parent’s backyard (organic no doubt!) and a container of Medjool dates that’s been sitting in my fridge for a while. So how about combining lemon juice with pitted dates as a marinate instead?

Lemon Date Chicken
Ingredients:
6-8 chicken drumsticks or leg quarters -skins removed
2 shallots – chopped
1/2 clove of garlic -chopped
Salt and pepper to taste
About 1 cup of fresh lemon juice
Zest of 1 lemon
5-6 pitted medjool dates -soaked in hot water

The leg quarters I got were so small so after the picture taken, I had to add 6 drumsticks to use up all the marinate I made.

Optional: Handful of lemon basil
Substitution: you can use green onions, parsley or other fresh herbs of your choice.

Directions:
1. Soak the pitted medjool dates in hot water
2. Grate the lemon zest using your grater before juicing it.

A giant lemon - almost like an orange size!


3. Blend the soaked dates and lemon juice in your food processor (I love my Magic Bullet for this! Small and easy clean up afterward)

4. Place the chicken in a gallon size (big) zip lock bag, rub in salt and pepper and pour in the marinate. Make sure the chicken are all covered. Marinate for about 1 hour or overnight for better taste.

5. Place the chicken in the non reactive baking dish. Pre heat oven in 350°F.
6. Topped with chopped lemon basil leaves

7. Bake for about 1 hour in 350°F or until the chicken are cooked (juice should run clear when pierced with fork). Flip the chicken halfway through.
8. Remove from the oven and let cool for a bit.

As usual, enjoy!

 
6 Comments

Posted by on May 15, 2011 in food, recipe

 

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Buttery Lemon Chicken

Ingredients:
1-1.5 lbs boneless skinless chicken thighs – trim off excess fat as much as possible

2 Tbsp grass fed butter (I used Kerrygold salted butter)
1 lemon (use whole lemon zest, but only use 1/2 of the lemon for the juice)
Salt and pepper
1-2 tsp garlic powder
1/2 chopped onion
2 green onion stalks – chopped – separate the white and the green parts

Directions:
1. Leave the butter on the counter until it reaches room temperature
2. Grate the whole lemon to get the outer rinds

Please note: in the picture above that’s obviously more than 2 Tbsp of butter – I actually used 4 Tbsp butter and in the end it was a bit too much, so for the recipe I changed it to 2 Tbsp butter instead

3. Season the chicken with salt, pepper, and garlic powder

4. Squeeze some lemon juice over the softened butter and lemon zest – mix until everything combines

5. Mix the butter-lemon mixture over the chicken – topped with the chopped onions & the white parts of the green onions

6. Preheat the oven to 400deg;F – Bake for about 40 minutes. Flip around halfway.

7. 15 minutes before the end, change the setting to broil to brown the meat

8. Topped with the remaining green onions

 
1 Comment

Posted by on March 30, 2011 in recipe

 

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