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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!!

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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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Citrus and Spice Chicken


A couple days ago, I was experimenting with different spice mixtures to jazz up my marinate for the whole chicken that I had in the fridge. Pairing them with citrus juices resulting this yummy baked chicken. 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 & visible fat removed
2 lemons (zest & juice)
Fresh squeezed orange juice (1 orange)
1 tsp cumin powder
1 tsp whole cloves
1 garlic bulb
2-3 shallots
1″ ginger knob
1 tsp turmeric powder
1 tsp paprika
1 tsp salt
1 tsp coriander powder

Directions:
1. Mash the garlic, shallots, ginger and whole cloves with mortar pestle or your mini food processor (I used my Magic Bullet)
2. Mix the puree garlic/shallot/cloves mixture with the lemon juice, orange juice, lemon zest, and the rest of the spices and salt

3. 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. Line up your steamer with a piece of paper towel and 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 bake it longer.

4. Broil the meat in 400°F for about 20 minutes. 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.

I’d suggest to cut down the broiling time if you don’t want the chicken meat become too dry. I particularly enjoyed it since it tasted like chicken jerky 😀

 
7 Comments

Posted by on June 1, 2011 in food, recipe

 

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Cabbage “Noodles” Five Spice Stir Fry

I put together this recipe based on what I had in my pantry. As usual, there’s no hard rules how to make a vegetable stir fry dish. Almost anything goes 🙂 So why cabbage “noodles”? Well it sounds a hella lot cooler than shredded cabbage, don’t you think?

Cabbage “Noodles’ Five Spice Stir Fry
What I used:
1/4 of cabbage head – discard the heart and thinly sliced to resemble “noodles” 🙂
6 oz cello mushrooms – sliced
1/2 garlic cloves – minced
2 shallots – minced (I used my Magic Bullet to speed things up)
1 big Italian eggplant – peeled and diced
3 zucchinis – sliced
1 tsp five spice powder
1/2 tsp white pepper powder
1/2 tsp black pepper powder
1 Tbsp Red Boat Fish Sauce (optional but it gives that umami taste to the dish!)
3 Tbsp coconut aminos or wheat free soy sauce (tamari)
Salt to taste (use more if not using any fish sauce)
1 Tbsp avocado oil/butter/lard/gheenever use olive oil for high heat cooking

Directions:
1. Heat 1 Tbsp oil of your choice (I used avocado oil) in high heat
2. Saute the minced garlic/shallots until fragrant
3. Mix in the chopped mushrooms, stir then put the rest of the ingredients – stirring constantly – no need to add water because mushrooms will yield lots of water
4. Season with pepper, fish sauce, coconut aminos and salt to taste
5. When all veggies are wilted and cooked, remove from the heat and serve with any of your favorite dishes 🙂

Enjoy!

 
8 Comments

Posted by on May 25, 2011 in food, recipe

 

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Cheater’s Shish Kabob Chicken


I’ve never had the actual Shish Kabob before but that didn’t stop me to try this seasonings when I saw it at my local supermarket. It was super simple and yummy. I didn’t have a grill and I was too lazy to fire up my oven to bake it (it takes longer and I was too starving to wait another 30 minutes) so I opted pan frying this (or should I say pan grilled?)

Cheater’s Shish Kabob Chicken
Ingredients:
2 lbs boneless skinless chicken breasts (or any protein of your choice) – slice lengthwise to speed up the cooking time
1 oz of Shish Kabob seasonings (granulated onions, salt, garlic, sumac, citric acid, black pepper, saffron)

Directions:
1. Place the meat in a gallon size zip lock bag and coat evenly with the shish kabob marinate. Let it sit for about 1-2 hour at least.

2. Heat the skillet in medium heat with 1 Tbsp coconut oil. Pan fry the chicken until cooked

3. Squeeze some lemon on top, then enjoy with any veggie dish of your choice!

 
4 Comments

Posted by on May 22, 2011 in food, recipe

 

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Easy Tandoori Chicken

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. This tandoori recipe is no exception and it turned out yummy!

Ingredients:
About 2 lbs chicken/beef – I used a whole chicken, cut up in to 4 pieces -skins removed
Juice from a whole lemon
1/3 cup yogurt (I used coconut milk)
Salt and pepper
2 tsp garlic powder
1 Tbsp tandoori seasonings

Directions:
1. Mix all the marinate

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. 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. I ate mine with a side of Baked Cabbage.

I submitted this recipe to Primal Cave#3

 
6 Comments

Posted by on May 22, 2011 in food, recipe

 

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Braised Coconut Shredded Chicken

This recipe was inspired by Indonesian “lemper ayam” recipe (sticky rice with shredded chicken filling wrapped in banana leaves). Since sticky rice is totally not Paleo (grain, high starch, sugar etc) I decided to only make the shredded chicken filling.

Braised Coconut Shredded Chicken
Ingredients:
2 lbs of boneless skinless chicken breasts
2-3 shallots
1/2 garlic cloves
2 stalks of lemon grass
1″ of galangal root
Handful of lime leaves
Salt
1/2 Tbsp coriander powder
1/2 tsp white pepper
1/4 cup coconut milk
2 Tbsp coconut oil
3/4 cup of water

Directions:
1. Bring 3/4 cup water to boil.

2. Cook the chicken breasts for about 5 minutes (or until cooked). Reserve the water for future use (you just made your own chicken stock!) Let it cool.

3. After the meat has cooled down, shred the chicken with a fork. Set aside.

4. Chop the garlic and shallots (I used my Magic Bullet and pulsed them to get them minced). Cut and bruise the lemon grass. Slice the galangal root.

5. Heat 2 Tbsp coconut oil on medium heat. Saute the chopped garlic/shallot mixture with lemon grass, lime leaves and galangal until fragrant.

6. Mix in the shredded chicken breasts, pour in the coconut milk. Season with salt, pepper and coriander accordingly.

7. Turn up the heat to high and cook until all the water evaporated.

Discard the lemon grass, lime leaves and galangal. Serve with your favorite veggies side dish. This chicken will also be good in soup. Enjoy!

 
7 Comments

Posted by on May 17, 2011 in food, recipe

 

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