Coconut Ginger Chicken In The Crock Pot Paleo Food

SLOW COOKER COCONUT GINGER CHICKEN & VEGETABLES

Steps:

• Combine ingredients from the spice blend together and set aside.
• In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
• In the bottom of a slow-cooker placed on a burner (see IMPORTANT note below), heat olive 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.
• Move aromatics to one side of the pot 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.
• Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
• Drain the corn cobs and chop in half. Add to the slow-cooker.
• Place the slow cooker in the base and cook on low for 4 hours.
• Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.

SLOW COOKER COCONUT GINGER CHICKEN

Steps:

• In a frying pan, heat the olive oil and coconut oil. Add the garlic, ginger and red onion. Cook for 3-4 minutes, then add the pepper, cumin, coriander, tumeric and salt and mix in. Add the chicken pieces and lightly brown it on all sides. Allow the chicken to get coated with the spice mixture.
• Place the chicken and spices in the bottom of a slow cooker. Open the chilled cans of coonut milk and remove the cream from the tops. Place the cream in a bowl and set it aside. Pour the coconut milk overtop the chicken. Add the tapioca starch to the coconut cream that you set aside and mix well. Add this to the crockpot.
• Cover the crockpot and cook on low for 4 hours. Add the vegetables at this time and cook for an additional 2 hours or until the vegetables are tender.
• Serve over cauliflower rice, if desired.

SLOW COOKER COCONUT GINGER CHICKEN RECIPE

Steps:

• In a small bowl, mix together ground pepper, cumin, coriander, turmeric, and salt. Set aside for later use. Using a hand blender or food processor, combine garlic, ginger, and onion. Pulse until a chunky paste is formed. In a large skillet over medium-high heat, add the coconut oil and butter. Add the garlic paste from above. Cook for 2 to 3 minutes, enough time to allow the mixture to golden slightly in color. Sprinkle in the spice mix and stir well so that everything is evenly coated. Cook for another 2 to 3 minutes. Allow the garlic and spice mixture to continue cooking on one side of the skillet, leaving the other side for searing the chicken. Once the chicken has slightly browned on all sides, mix with the garlic and spices. Put all the contents of the skillet into the slow cooker. Open the cans of coconut milk and spoon out the thick cream that rests atop the milk and set aside for later use. Add the coconut milk (not the thick cream) into the slow cooker and mix with the chicken. Also, toss in the chopped pepper. Cook on low heat for 4 hours. Once the time is up, add the thick cream from the coconut milk to the dish. Stir in and allow it to cook for another 30 minutes prior to serving.

COCONUT GINGER CHICKEN IN THE CROCK POT (PALEO)

Steps:

• Combine ingredients from the spice blend together and set aside.
• In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
• 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.
• 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.
• 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.
• Place the slow cooker in the base and cook on low for 4 hours.
• After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
• Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.

COCONUT GINGER CHICKEN

Steps:

• In a dry skillet, toast .25 cup shredded coconut.
• Put the chicken, .5 cup coconut milk, .5 cup water and 1 tablespoon freshly grated ginger in another pan.
• When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
• Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced to your liking.
• Lower heat and return the chicken to the pan to reheat and coat with sauce.
• Garnish: The toasted coconut.