Coconut lemon chicken #foodie friday

coconut lemon chicken

This recipe was inspired by a recipe a friend emailed to me. It’s right here. The blog it comes from suggests several possible variations. Generally when I get an idea I look up on google and enter the main ingredients of a dish and then I look at 4 or 5 or 6 recipes to come up with whatever I do. In this instance it was only this one recipe so it’s easy to link to it. I’m never without a source of inspiration though, whether it’s a memory from childhood, something I ate at a restaurant, or google at my fingertips.

Also I consider recipes simply ideas and encourage you to do the same. Don’t feel you have to follow the ingredients precisely and feel free to experiment with amounts to your liking.

Ingredients of my variation:

● Whole chicken cut in pieces (or chicken pieces of your liking)
● 1 tbls coconut oil
● 1 – can coconut milk (I actually use Coconut Manna  and add water to make the right amount of coconut milk. The manna comes in a glass jar and therefore I can avoid the BPA found in most cans)
● 1 large bunch of cilantro cut coarsely
● 10 large garlic cloves peeled and smashed
● Lemon zest from two lemons (organic, unwaxed)
● Juice of one lemon
● 2 tbls grated fresh ginger
● 2 large jalapeño peppers, sliced round (you can use whatever peppers you like go hotter with another variety, or leave them out all together if you don’t like heat)

Brown chicken pieces and garlic in the coconut oil. (I use coconut oil in many things these days and I’m learning to switch to it for much of my high heat cooking. It’s possible to get very mild flavored coconut oil so that it’s not intrusive even in dishes that aren’t coconutty! I also enjoy using home-made ghee as cooking oil. I use only butter made from grass fed cows. The Omega 3 to Omega 6 fat content is healthy that way. I use the oven method and find that to be far easier than the stove top method)

Once it’s nice and brown put in all the rest of the ingredients and turn to a low simmer. Cook until meat is coming off the bone a bit.

Eating wholesome whole read food is important for body/mind/spirit health and well-being. I’ve written a lot about my adventure with diet and healing here:  Nutrition and gut health, Mental health and diet

And you can find more Foodie Friday posts and recipes here.

Note: In our society today whether people eat animal products or not is a hot issue. I would prefer not to eat meat but have found I must. I’ve also found that I’m intolerant of dairy and eggs, so that leaves only meat and fish. I have found others like me in my community with similar physical ailments who have found that animal products are essential to healing. I’ve experimented heavily with purely vegetarian methods of nourishing myself without meat since I deeply value the lives of animals and have failed. This choice does not come without pain. I’m always happy for those who find they can thrive without animal products and I certainly don’t begrudge those who can. I hope someday to regain enough health that I might be able to once again carefully tweak most if not all of the meat out of my diet. I write explicitly about this issue because we are all different and people need to find what works for both their body and their spirit together. Sometimes the needs of the body and the needs of the spirit seem to conflict. Such is life. Never simple. I take comfort in the fact that all of nature eats itself and I’m blessed with a consciousness that can recognize that I am part of this web of life, complicated and lovely as it is.

About Monica Cassani

Author/Editor Beyond Meds: Everything Matters