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Chicken with Citrus-Garlic-Ginger Sauce
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3 1/2 lb. chicken, disjointed and breasts
de-boned or 1 chicken pre-cut
Sea salt or Celtic salt, to taste
Black pepper, freshly ground, to taste
3-4 tablespoons Virgin Coconut
Oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon lemon zest
1 tablespoon lime zest
1 cup chicken stock, preferably fresh
1. Disjoint chicken thighs and legs and de-bone breasts,
reserving carcass and wings for chicken stock, if using a
whole chicken, or use pre-cut chicken; reserve wings and neck
for broth
2. Season chicken pieces with salt and pepper on both sides to
taste.
3. Heat two tablespoons coconut oil in sauté pan over
medium-high heat until shimmering.
4. Brown chicken pieces on all sides until golden brown and
set aside (chicken will not be done).
5. Add garlic, ginger, and citrus zests to pan, tossing until
softened and fragrant.
6. Deglaze pan with chicken stock, scraping up browned bits in
pan. Return chicken to pan, cover, and simmer over low heat
until chicken breasts reach 165° F (75° C) and thighs and legs
reach 175° F (80° C). Remove chicken to serving platter as
pieces reach target temperature.
7. After all the chicken is cooked, finish the sauce by
swirling in 1-2 tablespoons virgin coconut oil. Pour sauce
over chicken and reserve some to drizzle over spinach and/or
wild rice.
Serve over steamed spinach or wild rice.*
*Wild rice is a grass, not a grain, and it is lower in carbs
than rice. It is permitted in Phase I in small amounts; about
a 1/4 cup serving (1/4 cup cooked wild rice yields about 9
grams carbs).
Serves 4
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