Coconut, Ginger Lime Chicken

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coconut
Coconut, Ginger Lime Chicken

Wow, talk about a long hiatus from posting anything! For those of you who used to follow me… my sincere apologies, for anyone seeing any of my posts for the first time…Welcome! 🙂

A lot has happened over the past two years. I quit a horrible job, started a new amazing job, got settled, then subsequently lost track of time. To keep things interesting me and the husband decided to buy a detached house before the market in the Lower Mainland made it impossible to own a house. We got in the market just in time but still over paid…that is another story all together. Last year, we got ourselves into a full scale renovation of said over-priced house. That was an adventure to say the least! Once the dust settled, we had turned an un-kept, filthy house that was stuck in 1995 into a place we could call home. Surprisingly, there was only one major melt down during the entire process.  In the end, I got my dream kitchen and our marriage came out stronger. We turned a delivery of 220 boxes from Ikea into something spectacular! Here is a quick before and after:

kitchen
Our Kitchen…Before & After

So now that you are all caught up…on to the cooking and food 🙂

Ingredients: 

  • 6 Chicken Breasts (cut into 1″ strips)
  • 3 Tbsp Coconut Oil
  • 9 Garlic Cloves (grated)
  • 3 Tbsp Fresh Ginger (grated)
  • 1 Tbsp Sesame Oil
  • 1/2 Tsp Chili Flakes
  • Juice from 2 Limes
  • 1/4 Tsp Pepper
  • 1 Tbsp Paprika
  • 2 Lemongrass Stems (cut into 1″pieces)
  • 2 1/2 Cups Chicken Broth (no msg)

Toppings: 

  • Cashews
  • Roasted Sesame
  • Fresh Cilantro

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

How To: 

  1. Place your Coconut Oil and Chicken Pieces into a cast iron pot. Cook on high until chicken is lightly browned. (about 8 minutes)
  2. Add in your broth and the rest of the ingredients . Mix well and bring to a boil.
  3. Turn down the heat to low and cook covered for 1 hour. Stir occasionally to prevent sticking.
  4. Scoop out your chicken strips and dice/shred them up on cutting board.
  5. With a slotted spoon, remove and discard the pieces of lemongrass.
  6. Return the now shredded chicken to the broth mixture.
  7. Let it cook on low for about 20 minutes to allow the chicken to take on even more flavour from the broth mixture.
  8. Top your chicken with the toppings and serve over rice or quinoa.

Enjoy 🙂

 

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