Baked Coconut Chicken Recipe

This was described last night by more than one person as the best chicken they had ever had...and I am inclined to agree. Its full of healthy fats like coconut, organic butter from grass fed cows, and ghee (see previous blog on fats). Hopefully by now we have embraced the importance of good fats in our diet and are eating plenty of protein which is so essential to our overall function (at least 20 grams per meal, especially at breakfast!). This recipe was adapted from Eat Fat Lose Fat by Dr. Mary Enig and Sally Fallon. They call for 1 cup of sourdough breadcrumbs, but I substituted flax and almond meal. Enjoy!

1 Tablespoon flax seeds

1/4 cup almond meal

1 tablespoon curry powder

1 teaspoon sea salt

1 cup shredded unsweetened dried coconut 

1/2 cup fresh orange juice

1 egg

6 chicken thighs (or whatever chicken you have)

1/2 cup of either butter, ghee, or coconut oil (I used a blend of all three)

Preheat oven to 350 F. Mix together flax and almond meal, curry powder, salt, and coconut on a large plate. Pour orange juice into a small bowl with one beaten egg. Dip the chicken into the juice/egg mixture, and then in the "breading" mix. Place prepared thighs into a buttered pyrex pan. Melt butter/coconut oil/ghee together in a small saucepan (or in the oven) and pour over chicken. Bake for at least an hour, or until chicken is cooked through.