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.
Paleo Coconut Ginger Mushroom Chicken
Ingredients
- 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
Instructions
- 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.
ok, so this is what’s for dinner tonight, but I’m going to try it in the crockpot.
first-time visitor becuz i googled chicken mushroom coconut milk & found yours… the humor is great! From the comments and other recipes, I sure wouldn’t complain about having a roommate like you doing the cookin’
fresh ginger can be kept in the freezer. chop it or grate it, or better yet get a cutco peeler and shave it onto your food. good stuff!
as for the sit-ups, i guess i don’t do enough to make it hurt anywhere…
So, so good! Thanks!
Made this tonight, good lord it was amazing!!!!!
HOLY OMG – this was DELICIOUS! Even typing in all caps doesn’t do enough to convey just how good this was! 🙂 I have to admit, I had my reservations at first; I mean, mushrooms in coconut milk? It ended up to be amazing. Definitely will be making this again.
And there it is. AWESOME!
YUM fantastic easy recipe. ive been copying quite a few of your recipes and trying them out and they are delicious and just morish! Even my husband who isnt into paleo eating adores your food. Am eating this now I give it a 11 out of 10. I served this with zucchini noodles cooked in the fat of the chicken thigh fillets that i used and it soaked up all the flavours. yum keep up the great work from a fan in Sydney, Australia! 🙂
I have been eating paleo for a little over 4 months now. I ran across your blog last week and I am so happy I did. I made tis tonight and it was amazing!!!
Made this tonight and its fantastic! Doesn’t taste like coconut at all if you’re worried about that!! I tripled the recipe so we ‘d have leftovers but didn’t have three cans of coconut milk so I just used two plus a cup of homemade chicken broth. I had tons of sauce leftover(and we are a saucey family….usually I have to double the amount of ingredients for sauces around here).
This will definitely be on our regular roster from here on out! Thanks!!!
Juli, Your coconut ginger mushroom chicken recipe is quite delicious. I am a rural cattle rancher in the high desert of No. NV. If I don’t have the ingred., on hand…it’s a pain. Today, I had the coconut milk, sliced mushrooms, the chicken thighs and some fresh ginger I had preserved, in a jar- in sherry – (from a mag article, I found years ago. Just peel and put in the jar filled with sherry – WORKS). I used 4lbs of thighs, 2 cans of coconut milk, 2 pkgs. of sliced brn. mushrooms, 2 sweet onions, 6 cloves of mashed garlic and the accompanying spices. Didn’t have enough fresh ginger. BUT. I will, next time. I browned the thighs in a hot oven – 500 degrees – on 2 cookie sheets, lined with foil, (don’t crowd thighs) for 1/2 hour. Switching positions of sheets from top to bottom @ 15 mins. Worked swell for browning. NO mess on stove top! Placed thighs in “gravy”, simmering in pan on stove. Cooked on slow simmer for 1 hour – or so. Absolutely delicious. My compliments to the chef! POST MORE! Husband loved. He’s not on Paleo!