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Coconut Lemongrass Chicken with Turmeric

It’s the one night of the week that everyone in my house looks forward to coming home for dinner, chicken night.  We’ve really cut back on animal protein this year and most dinners at home are meatless, but I don’t have a problem with well prepared, organic chicken on occasion and this dish is a new favorite.  In terms of minerals (I discuss Selenium this week, take a look at that blog here) chicken is highest in selenium and contains about 57% of the daily recommended amount in one 4-ounce serving. The rich flavors of this dish pair well with another good mineral source, organic brown rice, or even cauliflower rice and veggies.

Coconut Lemongrass Chicken with Turmeric 

Serves 3-4


3 whole lemongrass stalks

1 bunch green onion, white parts chopped (green parts for garnish)

4 garlic cloves

1 2-inch piece ginger, peeled, thinly sliced

1 tsp. crushed red pepper flakes

1 tsp. fresh grated turmeric (can use powder if can’t find fresh)

1 T. coconut oil

4 chicken thighs, skin on

sea salt and pepper

4 cardamom pods, cracked

1 container SO DELICIOUS Lite Culinary Coconut Milk

1 tsp. coconut palm sugar or coconut nectar

Juice and zest of 1 lime

Chopped cilantro, green onion, and thinly sliced fresno chilis for garnish


Remove outer layers from lemongrass stalk. Grate the bottom thirds of the lemongrass stalks and set aside. Tie remaining lemongrass with cooking twine and set aside.

In a food processor, add the grated lemongrass, green onion, garlic, ginger red chili flakes, and fresh grated turmeric with ¼ cup water until a paste forms.

Pat dry chicken and season with generous sprinkle of salt and pepper. In a large skillet, add the coconut oil and heat over medium high heat. Add chicken skin side down, until skin is lightly browned and crisp, 8–10 minutes. Transfer to a plate.

Reduce heat to medium and add the lemongross paste to the same skillet, stirring frequently, until very fragrant, about 5 minutes. Add the cardamom, star anise, coconut milk, coconut palm sugar, and lime juice and zest and lemongrass stalks to skillet. Bring to a simmer, add the chicken back to the skillet, skin side up, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is tender, approx. 1 hour.

Arrange chicken on a platter and spoon liquid over. Top with cilantro, chilis, and green part of onions. Serve over rice or cauliflower rice.



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