For the past year, I have been reading up on the benefits of adding cold pressed extra virgin coconut oil and other cold processed coconut products to my diet. I found the following recipe in a book by Mary Enig, titled “Eat Fat, Lose Fat”. I combined 2 different recipes to get this dish. People who know Chicken Satay may find this a little different, but it tastes great.
- 1 Whole cut up Chicken, keep the skin on and use the breasts, thighs and legs. You can reserve wings and back to make stock or to add to a soup.
- 1/2 tablespoon Coconut oil, melted
- 1/2 tablespoon Butter, melted
- Sea Salt and fresh ground Black Pepper to taste
Preheat oven to 350 degrees.
Place chicken pieces skin up in a large baking dish. Combine butter and coconut oil and brush on the chicken skin. This will give a lovely browned crispy skin. Season to taste. Bake for 2 hours.
Coconut Peanut Satay Sauce:
- 1 tablespoon Extra Virgin Coconut Oil
- 1 Sweet Onion, finely chopped
- 2 teaspoons fresh grated Ginger, peeled
- 2 cloves Garlic peeled and pressed
- 1/3 cup Creamy Peanut Butter
- 1 cup Coconut Cream or Milk
- 2 tablespoons Soy Sauce or Tamari Sauce
- 2 teaspoons Coconut or Maple Sugar or natural Maple Syrup
- 1 Jalapeno, seeded and finely chopped
- 2 tablespoons Lemon Juice
- Sea Salt and Pepper to taste
Warm coconut oil in a medium sauce pan over medium heat. Add onion, garlic, ginger and saute until onion id clear and golden. Add peanut butter and coconut milk. Stir well. Add soy/tamari, sugar or syrup, jalapeno and lemon juice and season to taste. Lower heat and simmer for 10 minutes. Serve warm over the chicken.