Creamy Coconut Spiced Chicken + Cookbook Giveaway
I have made this recipe so many times because it has been a huge hit in our house!
The cookbook, Mediterranean Paleo Cooking, is one of my go-tos when I am looking for a good recipe. The first thing I made from this beautiful cookbook is this chicken dish that I am about to share my variation of with you. We really can't get enough of it, and it’s filled with healthy, yummy ingredients that have so much flavor.
I’ve made this recipe countless times on my Instagram stories step-by-step and just made it again a few days ago! I think it's time to finally share my version of this amazing recipe! I like to add some full-fat coconut cream to this dish to make it creamy and bring all the flavors together. I have made it both with and without the coconut cream, and I will never make this dish without the coconut, again. It’s just too perfect!
One thing I love about this cookbook is all the fine detail that went into making this allergy-friendly. At the bottom of every recipe it shows you if and how you can make it nut-free, egg-free, low-FODMAP, AIP friendly, SCD/GAPS friendly and if it's low-carb or how you can make it low-carb.
**CLOSED** Right now, through the end of this week, I am hosting a giveaway on my Instagram page. One person will win an amazing signed copy (Diane Sanfilippo) of this cookbook and one of my Be Real. Eat Real. tote bags! You can find out how you can enter HERE. (Ends August 4th, 2017)
The original recipe is called Saffron Braised Chicken and is found on page 206 in the Mediterranean Paleo Cooking cookbook by Caitlin Weeks, Chef Nail Boumrar, and Diane Sanfilippo. I am sharing my version of this recipe, not the actual recipe itself, although it’s very similar and was inspired by their gorgeous recipe.
1 TB Paprika
1/4 tsp Saffron
2 tsp Ginger
2 tsp Cumin
1 white onion, chopped
2-6 cloves of garlic (or more)* minced
4 cups of chicken broth**
1 pound chicken drumsticks
1 pound chicken thighs bone in, skin on
1 cup coconut cream***
salt and pepper
about 1TB of ghee or EVOO (We use Fourth & Heart Ghee) ****
1-2 TB fresh parsley, chopped
1-2 TB fresh cilantro, chopped
*We love lots of garlic and use 6 or more cloves of garlic in just about every dish. Use as little or as much garlic as your garlic loving heart desires.
**Chicken bone broth is so easy to make. If you can use homemade broth, it amps the flavor more than words can express. Don’t worry, if you use store bought broth the recipe is still delicious! Need a recipe for homemade bone broth? Click HERE.
***Open a can of Coconut Cream and use the thick white stuff only. Do not use the liquid, save that for a smoothie or a different recipe.
****I prefer to use the California Garlic or White Truffle Salt Fourth And Heart Ghee for this dish, though you can use any other ghee or even EVOO (extra virgin olive oil).
Put about 1 TB of ghee to a large stockpot. Add sea salt and black pepper to both sides of chicken thighs and drumsticks. Brown all sides of chicken in ghee.
In a small bowl, mix saffron, cumin, ginger and paprika. Sprinkle seasoning mixture on both sides of chicken.
Add onion and garlic and sauté until transparent.
Pour chicken broth and coconut cream into the stockpot, cover and bring to a boil. Remove lid and simmer for 40 minutes. The broth will thicken.
While the meal is simmering, make some cauliflower rice from scratch (recipe here) or open a bag from Trader Joe’s and sauté in olive oil or ghee.
Stir fresh parsley and cilantro into the pot and serve over cauliflower rice.
Here are some pictures of a few times that I have made this recipe and have even added roasted green beans to the dish. YUM!