Paleo Toasted Coconut Chicken
Author: 
Recipe type: Dinner
Serves: 6
 
Ingredients
  • 1 Tlbs. Coconut Oil
  • 1 Tlbs. Butter or Ghee
  • 3 Organic Chicken Breasts, chopped bite size
  • 3 Organic Carrots, peeled and chopped
  • 1 Medium Yellow Onion, diced
  • 2 tsp. Sea Salt (more to taste if needed)
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Ground Cloves
  • ½ tsp. Ground Ginger
  • 1 tsp, Ground Cumin (leave off if AIP)
  • 1 C. Filler Free Coconut Milk (Natural Value is a good canned brand)
  • 2 C. Homemade Chicken Broth or Kettle and Fire brand
  • 4 C. Fresh, Organic Spinach, Raw and Chopped
  • 4 C. Cooked Spaghetti Squash (about 1 large squash)
  • Toasted, Shredded Coconut (for garnish)
  • Toasted, Sliced Almonds (for garnish. leave off if nut free)
Instructions
  1. Melt oil and butter/ghee in a large saute pan on medium heat.
  2. Add onions and carrots and saute on medium heat until caramelized, at least 20 minutes. Don't burn them
  3. Add raw chicken and brown on all sides until all pink is gone.
  4. Add cinnamon, cloves, salt, cumin, ginger, broth and coconut milk and stir to incorporate.
  5. Simmer together for 10 minutes.
  6. Add chopped spinach and stir to combine.
  7. Serve chicken mixture over warm spaghetti squash or mix chicken mixture and squash together before serving. Your choice. Garnish the top with toasted coconut and sliced almonds if you can tolerate nuts.
Recipe by Feasting On Joy at https://feastingonjoy.com/paleo-toasted-coconut-chicken-2/