Coconut Ginger Mushroom Chicken
Oh so you know what’s one of my favorite feelings in the world? My ass burning when I get in the shower. No, it’s not what you may be thinking…actually I have no idea what your thoughts are on that statement, but I did sit ups the other day and am now saddened by the skin that has gone missing over my tailbone. When I was thinner, I used to get it BAD, I mean I-have-scars-that-may-never-go-away bad, but now it’s a bit better since I have more of a donk. But as soon as I thought I was going to get through a wod with skin still intact, I felt the burn. So you know how I said it was one of my favorite feelings in the world? I was lying. Showering with an open wound on your butt crack is by far one of the most uncomfortable feelings around. Try it. You’re missing out if you haven’t experienced it at least once.
So you know what else burns? My eyes when I cut onions. I keep sunglasses near by whenever a knife and an onion are in the same vicinity. Using onions, garlic, and ginger in the same meal can get real intense. My poor roommates. The sh*t they have to deal with when I cook. The great thing is, Laura LOVES ginger. She eats it by the handful while at sushi restaurants. It kind of makes me sick to my stomach thinking about doing that. Candied ginger is awesome! But that’s because it’s coated in sugar. Heaven. But sliced ginger, ugh. I heard it’s suppose to be a good digestive aide. Not sure if that’s true. If it is though, you’re digestive tract will thank you after this meal.Print
Paleo Coconut Ginger Mushroom Chicken
- 1lb chicken thighs
- 1 can coconut milk
- 3 tablespoons freshly grated ginger
- 1 package shittake mushrooms, sliced
- 1 package crimini mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 sweet onion, thinly chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper, to taste
- 1–2 tablespoons fat of choice
- Let’s get you prepared. Preparation is key. You will need 2 separate skillets for this meal. One large, one medium.
- First place the large skillet under medium heat and add a bit of fat along with your minced garlic and onion. Cook until onions are translucent.
- Next, add your can of coconut milk and mushrooms to begin to cook down. Reduce the heat and let them flavors simmer. Reducing the heat is important so the coconut milk doesn’t play splishy splash on your counters/stove top….like it did on mine.
- Once the mushrooms become tender, use your grater for some fresh ginger directly into the pan. Mix together. Add salt and pepper to taste and cover to let cook while you cook your chicken.
- Now put your medium skillet over medium-high heat and add a bit of fat to your pan. While the pan heats, season your chicken thighs with salt and pepper along with the garlic and onion powder.
- Add chicken thighs to pan and cook on both sides for 4-6 minutes, depending on thick the thighs are.
- Once the chicken is almost done cooking, add them directly to your coconut milk pan, cover and let cook for about 3-5 minutes to let the chicken absorb some of the liquid.
- Now they are ready to eat! Serve along side broccoli. Obviously.
Oh, Hi! I’m Juli.
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