Spicy & Sticky Coconut Honey Chicken
Juli, founder of Paleomg.com, was just celebrated on greatist.com roundup of best healthy blogs! We share a lot of Juli’s paleo recipes because she’s an amazing cook and uses real ingredients. Even if you’re not following a strict paleo diet, you can still enjoy the dishes she creates.
Prep time: 20 mins
Cook time: 15 mins
For the rice
- 1 small head of cauliflower, chopped into florets
- ⅓ cup broth or water
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- For the chicken
- 1-2 tablespoons coconut oil
- 1.5 pounds chicken thighs, cut into 1 inch cubes
- salt, to taste
For the sauce
- 2 tablespoons coconut oil
- 2 garlic cloves, minced
- ½ small yellow onion, minced
- 1 (14 ounce) can of full fat coconut milk
- ¼ cup honey
- ½ cup coconut aminos (or gluten free soy sauce)
- 2-3 tablespoons sriracha, depending how spicy you like
- ½ teaspoon red pepper flakes
- salt, to taste
- ¼ cup tapioca flour
- chopped green onions (to garnish)
- Run florets of cauliflower through a food processor using the shredding attachment, to rice the cauliflower. Or use a grater and crate the cauliflower until you have small pieces.
- Place a medium saucepan over medium heat, add cauliflower and broth or water and garlic powder and salt to the pan and cover to let steam for about 10 minutes. Mix a couple times to keep from sticking to the bottom.
- Now place a large saucepan or dutch oven over medium heat. Add coconut oil. Once oil is very hot, add chicken to the pan without crowding the pan to help with searing. Sprinkle with salt.
- Once chicken begins to turn white, flip on cook on other side. After chicken has cooked through, remove with a slotted spoon and set aside.
- When chicken is done cooking, add 2 more tablespoons to the pan (if needed) then add garlic and onion. Once onion becomes translucent, add coconut milk, honey, coconut amines, sriracha, red pepper flakes, and salt. Whisk together and let come to a low boil then reduce to low heat.
- Lastly, while continuously whisking, add in tapioca flour ⅛ cup at a time. Be sure to continuously whisk to keep from tapioca flour from clumping.
- Once mixture thickens, add chicken to the pan with the sauce and coat, let cook for about a minute to reheat the chicken.
- Pour sauce and chicken on top rice and garnish with green onions.
Recipe by: Juli at Paleomg.com