Sunday, September 28, 2014

Coconut Chicken

Coconut Chicken

Ingredients

1 cup canned coconut milk ( I used Aroy-D coconut milk which is found in most Asian groceries)
2 inch piece ginger, sliced
1 tablespoon Sriracha sauce
2 teaspoons ground turmeric
1 tablespoon soy sauce
1 tablespoon paprika
1 stalk lemongrass, tender inner white bulbs only, minced
Salt
16 oz boneless skinless chicken thighs (you can also use chicken breast, just adjust macros)
Salt
Optional add-ins
Sliced cucumber
Cilantro, chopped
Sriracha
Freshly squeezed lime juice

Instructions:

  1. In a large heavy pot, combine coconut milk, ginger, lemongrass, Sriracha, turmeric, soy sauce, and paprika. Bring to a simmer for 10 minutes (cover pot). Salt chicken generously and then add to pot. Cook chicken at simmer, covered, for half an hour, or until chicken is cooked through. Remove chicken and set aside to cool.
  2. When chicken is cool enough to handle, place chicken in a single layer, well-spaced out, in an oven-safe skillet or sheet pan, and broil until top is crispy. Watch the chicken and make sure it doesn’t burn in the broiler!
  3. Add some slices of cucumber and cilantro then sprinkle on Sriracha and lime juice.

Friday, September 12, 2014


Peruvian Roasted Chicken, or Pollo ala Brasa, is incredibly flavorful chicken. The spice rub includes white vinegar, paprika, cumin, lots of garlic and lime and usually marinaded over night. The dish traditionally also includes roasted onions but I tweaked it to include chickpeas!
Macros for whole recipe:
Breast: Protein 122g/Fat 37g/Carbs 73g/ Fiber 25g/ Cal 1048
Thighs: Protein  138g/F  53g/ Carbs 73g/ Fiber 25g/ Cal 1173

Ingredients

1 lb (16 oz) boneless skinless chicken thighs or breast
2 teaspoons salt
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
5 medium cloves garlic, minced
2 tablespoons white vinegar
1 lime, juiced
1 tablespoon extra virgin olive oil
1 onion, sliced
1 red pepper sliced
1 can (14 oz) chickpeas or garbanzo beans, drained and rinsed

Instructions

In a small bowl, combine salt, cumin, paprika, ground pepper, lime juice, minced garlic, vinegar and olive oil until it forms a paste. Once it’s combined, rub it evenly all over the meat. Cover and let it marinade at least an hour- 24 hours in the fridge.
Preheat the oven to 425 degrees F (218 C). On a roasting pan or large baking sheet (line it with foil for easy cleaning), place sliced onions and beans on the bottom. Place chicken on top of onions, red peppers and beans. Roast the chicken on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F (71 C) on a meat thermometer, about 40 min to an hour.
Macros for whole recipe:
Breast: Protein 122g/Fat 37g/Carbs 73g/ Fiber 25g/ Cal 1048
Thighs: Protein  138g/F  53g/ Carbs 73g/ Fiber 25g/ Cal 1173