Wednesday, February 27, 2013

Mango Coconut Chicken

View of the crock pot doing its thing

Ready to eat for my lunch! - Served over Cauliflower Rice
I do apologize for my shabby photos. I bought a book on food photography, and I am really pumped to read it and put it into practice. However, I am at page 1 or 2 so please be patient as I make my way through it.Also, this was so delicious I didn't have much patience for taking pictures, I just wanted to eat it!!

I found the recipe on PaleoPot- it caught my attention by saying it was a super simple easy recipe. It said, sometimes you want to make stuffed peppers or more elaborate meals, othertimes there is this. If you dont have a slow cooker or crockpot, no problemo, just make it in a pan or pot on the stove.

2-4 chicken breasts
1/2 to 1 can coconut milk
1/2 cup mango cut in chunks (I used frozen but fresh would be good too)
chili flakes
I added some lemon grass because I have some in my freezer already chopped and I think it adds a nice flavour (its completely optional)

Crock pot: Add all ingredients to crock pot, cook for 5-6 hours on low, or 4 hours on high.
Stove top: pan fry chicken and then add in coconut milk, mango and chili flakes
Oven: I imagine you can put all ingredients into an oven safe dish and bake it. 40 minutes at 350? 400? Let me know if you try this method and how long it takes to cook and what temperature :)

No comments:


Related Posts Plugin for WordPress, Blogger...