Thank you for stopping by my blog! Today's Organic Food Choice is Chicken! Yes I said chicken. This is not your ordinary store bought chicken. No Way! The chicken purchased for the following recipe was purchased at the Orange Farmers Artisans Market in the city of Orange. Actually 90% of the actual recipe used food I personally purchased this Saturday, June 25th, 2011 at the Farmers Market. I was really impress with one of the Vendors. I purchase all my fully natural grass fed beef and chicken, including my eggs from the following Vendor.
The Vendor of my choice for Grass Fed Chicken and Beef, including eggs is Dey Dey's Best Beef Ever, owned by John and Nadine de Bruin. At the end of this blog I will add the link to their site and also the information on how to attend the Orange Farmers Artisans Market every Saturday. Hope to see you there!
Here is my Recipe of the Week
- Slow Baked Curry Coconut Chicken
Items you need:
1/2 pound of DeyDey's Organic Grass Fed Chicken
1-2 teaspoons of Fresh Ginger
1-2 cloves of fresh Organic Garlic
1/4 of a large Sweet Organic Onion - or 1/2 small onion (your choice)
3 Tablespoons of Natural Honey (optional)
1/2 Cup of Shredded Organic Coconut (not sweetened)
1 Cup of Lakewood Organic Fresh Blends Coconut Juice
(or you can use 1 can of Coconut Milk)
1/2 cup Organic Coconut Oil, simi-melted but not hot (or you can use olive oil)
1 Tablespoon of World Foods Red Curry Paste
1/2 cup Water
1/2 teaspoon of Saffron (optional)
1-2 teaspoons of Black Pepper
1 teaspoon of Salt (salt to taste)
1 teaspoon of Red Paprika
1 teaspoon of Cumin
1 teaspoon of Cinnamon
Directions:
Defrost the Chicken overnight in Fridge then you can either leave it in tact or cut in pieces, for the 1/2 pound chicken purchased from DeyDey's you will get 1 leg, 1 thigh, 1 wing and 1 large breast. If you have a larger family you can cook 1 lb chicken to feed family of 4.
Spread the Coconut Oil all over the skin of the chicken, then sprinkle some salt, pepper, saffron and red paprika. Place in a baking dish lined with non-stick foil for easy clean up. Let the chicken sit while you prepare the sauce. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.
Sauce:
You will need a blender to prepare the sauce.
Place in blender, water, coconut juice, shredded coconut, sliced onion, chopped garlic, chopped fresh ginger, curry paste, cumin, cinnamon, salt and pepper to taste. Blend all together until well mixed, but still a little chunky.
Gently pour sauce in baking dish and some on top of the chicken. Put cover over chicken dish and cook slowly on oven temperature of 275 degrees for 2-3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown. It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.
Here is a photo of the finished dish. Yum!!!
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| Lisa's Homemade Slow Baked Organic Coconut Chicken |
I hope you get a chance to cook this dish for yourself or your family. As promised here are the links.
DeyDey's Best Ever Beef and Chicken - DeyDey's is also at the Farmer's Market every Saturday or you can visit his website to order online!
Orange Farmers and Artisans Market
The rest of the ingredients that are not the meat or veggies, I purchased at Sprouts Markets, in Orange, California.
If you do try this dish at home, and I do hope you do, as you won't be disappointed, and it is so easy and quick to make, please leave me a comment on my blog.
Thanks for Reading! Join me next week for a new quick and healthy recipe!
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