Although I haven't been on the site in a few days, I am forever trying new recipes. I tested out a little recipe last week in honor of the July 4th holiday. My favorite local farm, Windy Hill Farm, has a great selection of grass-fed beef, lamb, pork, and pastured chicken...I have recently been getting all of my meat from them. The difference between grain-fed and grass-fed meat is absolutely amazing...I was quite skeptical but there is a distinct flavor and quality difference - no doubt.
In the event you find yourself with a few pieces of chicken (or chicken quarters in my case), here's a lovely recipe using the ever-present Paleo ingredient...coconut milk. Inspired by the old-fashioned method of soaking/marinating chicken in buttermilk...I swapped for coconut milk as an alternative. The outcome was perhaps the best homemade chicken I have ever cooked in my own kitchen!
Pan-Fried Coconut Chicken
Ingredients:
2-4 chicken quarters with skin (or any chicken pieces, really)
1 can coconut milk (I use this one)
1 clove fresh garlic (finely chopped or grated)
2-3 Tbsp. of your favorite chicken spices (BBQ, Old Bay, etc)
Salt & Pepper to taste
4 Tbsp. grass-fed butter or ghee (I use Kerrygold brand)
1/2 cup Tapioca Flour (optional)
Method:
Preheat oven to 350 degrees...optional.*
1. Rinse the chicken under water and pat it dry with paper towels to absorb all excess moisture from the meat.
2. Place the coconut milk, garlic, and seasonings into a large bowl. Add chicken to the mixture and put into the fridge for about an 1-2 hours (the longer you leave it, the more concentrated the flavor). I left mine for a little over an hour...
3. About 30 minutes before you plan to cook the chicken pull it out of the fridge and leave it on the counter...this will give the chicken enough time to come closer to room temperature - and it will be less "shocked" when you cook it!
4. Prepare a cast-iron skillet (or other oven-safe cooking pan) with the butter or ghee and allow it to get fairly hot - you want the chicken to sizzle when you place it into the pan. You can test the pan by sprinkling a couple drops of water before adding the meat.
5. Take the chicken from the mixture and allow excess liquid to drip off...if you want the skin extra crispy now is when you place it into the tapioca flour - put the flour onto a plate and dredge the chicken on both sides making sure to cover it entirely. Shake off any excess flour.
6. Put the chicken pieces into the hot pan one at a time...and then let them crisp up for a couple of minutes. Do not "mess" with them while they're creating a crust...the more you touch them the more likely the flour won't have time to create that crispy texture.
7. After crusting both sides of the chicken you can allow them to continue cooking - about 15 minutes total. Or, you can finish them off in a 350 degree oven instead.*
8. Regardless of how you finish the cooking process...allow the chicken to come to at least 160 degrees with an internal temperature reading - and then let the meat rest for about 5 minutes before eating (this gives the juices a chance to settle and you won't lose the moisture).
I served this with some asparagus and a few slices of avocado. It was amazing! (The next time I make this I will post a picture...I was so excited to eat that I forgot!).
Alternatives to pan-frying:
1. Skip the tapioca flour and put the chicken and marinate into a dutch oven with onions, peppers, sweet potatoes, and carrots. Add about a cup of chicken stock (or water) and cook this like you would a stew...low and slow over low/medium heat. The meat will cook until it's tender and falls off the bone!
2. Roast the pieces of meat in the oven and eat with a side of mashed sweet potatoes!
3. Cook the chicken and then remove the meat to make a super savory chicken salad (add green onions, celery, parsley, garlic salt, and pepper).
Happy Cooking!
