When we discovered Caitlin, the talent behind Foraged Dish, her stunning food photography and clear passion for healthy, flavorful recipes instantly grabbed our attention. She doesn’t just create a recipe for the sake of helping you cross ‘make dinner’ off your to-do list, she creates recipes that put a smile on your face and nutrients into your body.
If you read through one of the many mouth-watering recipes on her site (Chocolate Pecan Pie, Paleo Bang Bang Shrimp over Chili-Mint Slaw, BBQ Chicken Pizza), you will see what we mean. Caitlin’s love of food is infections!
She so perfectly brought that recipe magic to our site for today’s guest post and we couldn’t be more thrilled to share this dish with all of you. Enjoy Caitlin’s Spicy Lemon Coconut Indonesian Chicken, we know we will!
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Hello! My name is Caitlin and I am the writer and chef at Foraged Dish. I am thrilled to be writing on the Paleo Parents blog today! When I was first asked to write a post, a voice in my head immediately screamed “Yes!” Not only do I admire Stacy and Matthew, I believe that sharing enticing recipes using real ingredients is an important step in helping people live healthier lifestyles.
Many of my favorite meals are creative inventions that are made on a whim—no recipe and no notes, just a blur of spices. The trouble is that when all is said and done (the leftovers are gone, the plates are cleaned) I’ll wonder how exactly I made it. Sure, I’ll have a rough idea of what went in, but an exact recreation is almost impossible.
This Spicy Lemon Coconut Indonesian Chicken was one of those recipes. I first threw it together while staying in a vacation cabin with only a few spices in the kitchen. I had recently been scouring the internet for Indonesian recipes, so my mind was swimming in pools of coconut milk. It was a dreary day and a warm-you-from-the-inside-out meal was in store. Into the pot it went: a little of this a little of that—you know how it goes…
Over board games we slurped up the spiced coconut milk and downed a pan of bok choy. Next thing I knew the entire chicken was gone.
Now when drizzly weather hits and I’m in the mood for something exotic and warming, I think of this dish. After a few attempts to recreate the dish, I finally was satisfied (but I admit it will never be as good as on that first time). Next time you find yourself inside on a rainy day, I hope you’ll give this one a try!
Spicy Lemon Coconut Indonesian Chicken
Ingredients
- 1 pound bone-in chicken thighs
- 1 tablespoon coconut oil
- 1 lemon
- 1 teaspoon allspice
- 1/2 teaspoon fennel seed
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne (optional - adds spice)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black peppercorns
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 sixteen-ounce can coconut milk
- 1 cup bone broth
- 1/2 white onion
- 2 baby bok choy
- 1 medium zucchini or summer squash
- 1 small globe eggplant
- 1 red bell pepper
- 6 oz pineapple chunks
- Optional for serving: Paleo Sriracha and fresh cilantro
Instructions
- Prepare the spice rub: mix together the allspice, fennel, red pepper flakes, cayenne, salt, black pepper, minced garlic, and minced ginger. Zest the lemon and add to the spices (we love this tool for the job!). Pat the chicken dry, and rub the spices onto the meat evenly. Set the chicken in a dish to marinade, cover, and place in the fridge for 2-8 hours.
- Slice the onion into thin wedges, roughly chop the bok choy, and cut the bell pepper into strips. Cube the eggplant and slice the zucchini into half-inch rounds.
- Heat the coconut oil in a large skillet. Add the chicken to the pan, skin side down, to brown the meat. Cook for 5-10 minutes, until the skin is golden and beginning to crisp. Flip the chicken over, and brown the other side for 5-10 more minutes.
- Remove the chicken from the pan and add in all the vegetables; sauté the vegetables for 5-10 minutes, until vibrant in color.
- Return the chicken to the pan, nestling it between the vegetables. Distribute the can of pineapple around the pan evenly, and add the coconut milk and broth. Cover the pan, and cook until chicken is cooked through. Optional: finish by placing the pan, uncovered, under the broiler to get the top of the chicken crispy.
- Serve hot! Drizzle with Paleo Sriracha and sprinkle with fresh cilantro.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/01/Head_dadwedding.jpg[/author_image] [author_info]Caitlin Sherwood is the chef, photographer, and writer of Foraged Dish A life-long foodie and chocoholic, she makes enticing recipes using only real ingredients. When she isn’t cooking, Caitlin can be found rock climbing, playing board games, drinking chai, and overzealously searching the internet for new recipes. Connect with Caitlin: Facebook | Pinterest | Twitter | Instagram [/author_info] [/author]
