5 from 1 vote
Coconut Cream "Fried" Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Chicken thighs baked in coconut cream to preserve the juiciness of the meat.  Baked in a 450* oven for an hour, making the chicken skin crispy, like it has been fried! 

Course: Main Course
Cuisine: American
Keyword: AIP, Chicken, Coconut, Paleo
Servings: 4 People
Calories: 583 kcal
Author: Emily Boudwin
Ingredients
  • 8 pieces Chicken Thighs bone-in, skin on
  • 33 oz Coconut Cream Aroy-D Pure Coconut Cream, 33.8 Fluid Ounce
  • Salt sprinkle over chicken
  • Pepper sprinkle over chicken, omit if AIP
Instructions
  1. Place chicken thighs, skin up, in a casserole dish. 

  2. Pour coconut cream over chicken until it reaches the skin. Season with salt and pepper.

  3. Bake in a 450* oven for 60 minutes, or until the skin is crispy brown.

  4. Pour drippings into a saucepan and use a stick blender until smooth and fat is integrated into a sauce. Over medium heat thicken with a small amount of arrowroot starch/cornstarch/potato starch. Season with salt and pepper to taste. 

         AIP version: omit rice, pepper, potato starch and cornstarch

  5. Enjoy Your baked chicken thighs and gravy with sushi rice or baked sweet potatoes!

Nutrition Facts
Coconut Cream "Fried" Chicken
Amount Per Serving (2 pieces)
Calories 583 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 40g 200%
Cholesterol 83mg 28%
Sodium 70mg 3%
Potassium 565mg 16%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Protein 18g 36%
Vitamin A 1.3%
Vitamin C 4.1%
Calcium 2%
Iron 18.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

5 from 1 vote
Balsamic Vinaigrette
Prep Time
5 mins
Total Time
5 mins
 
Course: Side Dish
Cuisine: Italian
Keyword: AIP, Paleo
Calories: 740 kcal
Author: Emily Boudwin
Ingredients
  • 2 cups Olive Oil extra virgin
  • 1 cup Balsamic Vinegar
  • 12 cloves Garlic
  • 1 tsp Salt
  • 30 grinds Pepper Omit AIP
  • 1 tbls Fish Sauce Red Boat brand
Instructions
  1. Combine all ingredients into a 3 cup glass measuring cup.

  2. Use stick blender until well integrated and emulsified. 

  3. Dip your favorite vegetables in this creamy vinaigrette!  Spread on your hamburger pattie!

Recipe Notes

[contact-field label="Leave comment on our recipe" type="text"/]

Nutrition Facts
Balsamic Vinaigrette
Amount Per Serving (1 TBLS)
Calories 740 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 6g 30%
Sodium 3557mg 148%
Potassium 871mg 25%
Total Carbohydrates 75g 25%
Dietary Fiber 8g 32%
Sugars 39g
Protein 7g 14%
Vitamin A 3.3%
Vitamin C 13.6%
Calcium 26.7%
Iron 31.1%
* Percent Daily Values are based on a 2000 calorie diet.