My diet is plant-based 80% of the time. In my practice I’ve found that some clients simply feel and do better when they have a little animal protein. That’s not always the case, but it is common and it doesn’t take much animal protein. We’re talking 1 piece of wild salmon or 4-5 ounces of organic chicken to do the trick. For weeknight dinners at home, I incorporate organic lamb, chicken, or grass-fed beef 1-2x per week (and of course, that makes the guys in the family very happy). Keeping this recipe dairy and gluten free and using coconut milk in place of dairy, you can achieve a dinner that satisfies.
Braised Chicken Thighs in Forbidden Rice
Makes 2-3 servings
4-6 bone in/skin on organic chicken thighs
1-2 tsp. unrefined coconut oil
2 bunches of green onions, finely diced
3-4 cloves garlic, sliced thin
1 1/2 T. fresh ginger, peeled and grated
1 cup of black forbidden rice
1/2 cup organic coconut milk
1 3/4 cup organic vegetable or chicken stock
juice of 1 lime
pinch sea salt
fresh cilantro, chopped (optional garnish)
Leave chicken thighs out at room temperature before cooking (approx. 20-25 minutes), this will help them cook more even and get better browning. Pat chicken breasts fry and season generously with sea salt and pepper.
In a havey bottomed skillet, heat oil over medium heat. Add chicken thighs skin side down, and let chicken skin crisp. This will take about 5-6 minutes for a nice golden, crisp skin. Flip chicken over, cook on the other side for an additional 3-4 minutes, then transfer chicken from the pan to a plate while you start your rice base.
Keeping heat on medium and leaving oil in the bottom of the pan, add the green onions, ginger, and garlic along with a cup of the forbidden rice and 2 cups of stock and one cup of coconut milk. Add a generous pinch of sea salt and the juice of 1 lime. Bring to a low rolling boil, then transfer chicken back to the pan, put the lid on the pan and reduce heat to low. Simmer on low for 45 minutes until rice is cooked throughout – there will still be some liquid left for serving.
Add freshly chopped cilantro to the finished dish and serve with green veggies of your choice – this one goes great with broccolini, asparagus, spinach, and green beans or snap peas and a cucumber salad.