Coconut Braised Chicken

4 years ago

Leave it to me to braise something on a Tuesday night. But, hey, I had a craving, got some inspiration from a recipe I saw, and decided to go for it.  I am currently in the middle of a "last chance" type workout regime, which allowed me to sneak out of the apartment and furiously bust my a** at the gym while it was cooking.  Worked out really well, as I wasn't waiting for the kettle to boil, if you know what I mean.

Coconut Braised Chicken

Yes, yes, I know, you probably shouldn't leave your apartment when the oven is on, but it was at a low temperature, I left the door unlocked, and well, I trust my oven??? Ok. I may have blond undertones in my hair......

I figured seeing as BBQ season is right around the corner, I would post this as an alternative to the delicious, lip-smacking tradition; pulled pork. It may not be Southern by any means, but it is delicious none the less, takes less time to become "pulled" and tender, and has far fewer fats and calories.

I decided to have it with some roasted asparagus and a tomato/feta salad, but toss it on a bun with some Asian-inspired slaw, and you've got yourself a BBQ!

 

Coconut Braised Chicken

Serves 4

Ingredients; 

  • 6 - 8 boneless, skinless chicken thighs - use breasts if you want to, but I find thighs produce a juicier product
  • 1 can reduced calorie organic coconut milk
  • 1 cup water, or coconut water, whichever you have on hand
  • 1/2 cup almond milk
  • Juice of 1 lime
  • 1 tsp cumin seed, toasted
  • 1 tsp chicken masala spice blend
  • 6 green onion stalks - just the white and light green parts, remove stems
  • 1 1/2 tsp coarse kosher salt
  • 1 tsp cracked black pepper

Method; 

Preheat oven to 325F. 

In a mixing bowl, combine coconut milk, water, almond milk, lime juice, and spices. 

Place chicken thighs in a Dutch oven, or large stewing pot, and cover with liquid mixture.  Toss green onions over top. 

Cover and bake for 2 hours.  After the 2 hours, uncover, pull the meat apart, and return to the oven for another 1 1/2 hours.

Serve hot, hot, hot with a side salad or on a toasted soft bun with Asian-inspired coleslaw!

Coconut Braised Chicken

While this truly may not be in accordance with my "everyday meals" mentality, it was something I wanted to treat myself to, and decided I had the time for.  I would urge my readers to make this one on the weekend, when you have a little extra time.  That way you won't hate me forever, because I got you into a 3 1/2 hour cook off on a Tuesday night..... :)

 

XOX

Ally

 

 
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