Wednesday, August 6, 2014

Coconut Lime Chicken

When The Hubby first saw this recipe, he said "that sounds gross".  I turned to him and said "sounds like you'll be having a sandwich then".  I knew he would try it, and you'd better believe he claimed the leftovers for lunch the next day. 

You'd think he'd trust me after all these years I've been cooking for him (which is about 7 years).  In that time, I believe there's only been a handful of times where a recipe was beyond all hope to salvage so we ordered a pizza.  What can I say?  No one's perfect!

Coconut Lime Chicken
 {Coconut Lime Chicken}

Coconut Lime Chicken
 {I served mine with rice noodles and steamed veggies}

One year ago:  Lasagna (crock-pot)

Coconut Lime Chicken
from Crockpot Gourmet

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
13.5 oz can coconut milk or lite coconut milk
6 oz pineapple juice
3 tablespoons lime juice
1/2 teaspoon salt
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon curry powder
1/4 teaspoon red pepper flakes
2 tablespoons corn starch (or 4 tablespoons tapioca powder for paleo)
2 tablespoons broth
Cooked rice, rice noodles, or steamed veggies (your preferences)
  1. Place chicken in crock.
  2. In a mixing bowl whisk remaining ingredients and pour over chicken.
  3. Cover and cook on high for 3-4 hours or low for 6-8 hours.
  4. Remove the liquid and place in a saucepan on the stove.
  5. Mix your thickener with broth until dissolved.
  6. Add thickener to coconut liquid and heat until thickened.
  7. Serve over rice, rice noodles, and/or veggies.
 Asian cuisine is my second favorite right behind Mediterranean so I don't need much of an excuse to try something with an Asian influence!  Do you have a favorite cuisine?

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