Friday, November 7, 2014

Coconut Ginger Chicken in the Crock Pot

                                       

                                Serves: 6-8

Ingredients:
4 garlic cloves, peeled
1 tablespoon ground ginger
1 small  onion, peeled, quartered
1 tablespoon coconut oil
2 tablespoons butter
2 1/2 lbs chicken thighs (boneless or skinless, cut into quarters)
2 (14 ounce) cans coconut milk (Don't Shake!!!!)
2 tablespoons starch
1 cup frozen vegetables, of your choice
~~~
SPICE BLEND
1/2 teaspoon ground pepper
1 tablespoon crushed red pepper
1 teaspoon salt



  1. Directions:

    1. 1
      Combine ingredients from the spice blend together and set aside.
    2. 2
      In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
    3. 3
      In a heavy skillet, heat coconut oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
    4. 4
      Move aromatics to one side of the skillet and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and remaining spices/juices to the crock pot.
    5. 5
      Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup of coconut cream. Pour the coconut milk over the chicken; it should just barely cover the chicken.
    6. 6
      Place the slow cooker in the base and cook on low for 4 hours.
    7. 7
      After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
    8. 8
      Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.

Savory Bacon Wrapped Chicken Breast


Serves 4

Ingredients: 
12 strips of bacon
4 chicken breast halves, boneless and skinless
1 packages(3 ounces) cream cheese, softened
1 package of shredded cheddar cheese
4 garlic cloves, minced
1 teaspoon salt

Preparation:
Cook bacon in a large skillet over medium heat until cooked but not crisp. Place cooked bacon on a paper towel to drain. Wrap the chicken breasts in plastic wrap and pound to flatten to about 1/8 inch thickness.

Remove the plastic wrap. Spread the cream cheese & shredded cheese over one side of the chicken breast. Sprinkle salt and minced garlic on top. Roll up from the longest side and tuck the ends in.

Wrap the bacon around each piece of chicken and secure them in place with toothpicks. Place them in a greased 1 quart baking dish or place  them on the grill. Cook at 350 degrees until the chicken juices run clear and bacon crisps up. 

This should take 10 to 15 minutes in either the oven or the grill.

If cooking on the grill, metal skewers work best since bamboo tends to char.

If you want to use bamboo skewers, remember to soak them for at least an hour in water before using them.

Remove toothpicks and skewers before serving.