Coconut Lemon Chicken with Almonds and Cranberries (GF) |
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
- 3 Tbs avocado oil, coconut oil, or ghee - divided
- ½ Cup coconut or almond flour
- Pinch of sea salt and pepper
- 6 Chicken bone-in thighs or breasts, skin removed
- 1 Onion, diced
- Peel of 1 lemon, chopped finely (use a vegetable peeler to avoid the bitter white pith beneath the peel)
- 2 Cloves garlic, minced
- Juice of 1 lemon
- 1 Cup coconut milk
- 1 tsp fresh rosemary, chopped ( ½ tsp dried)
- ¼ Cup sliced almonds
- ¼ Cup dried cranberries (goji berries are also delicious in this recipe)
- Preheat oven to 350.
- Heat 2 Tbss oil in a sauté pan over medium-high heat.
- Place flour in a separate bowl or dish. Season with a pinch of salt and pepper.
- Individually drag chicken pieces through flour to coat evenly on both sides then place in skillet.
- Brown chicken on both sides then place in a 9x13 baking dish.
- Lower heat to medium and add remaining 1 Tbs of oil.
- Add onion and lemon peel then sauté until onion is translucent, 5-7 minutes.
- Add garlic and sauté another minute.
- Add lemon juice, coconut milk, rosemary, and any extra salt to taste.
- Bring to a simmer then pour mixture over chicken.
- Sprinkle with almonds and cranberries.
- Cover with foil and baked for 45-50 minutes until thoroughly cooked.
Recipe by at https://fooduciary.com/coconut-lemon-chicken-with-almonds-and-cranberries-gf/
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