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*Paleo Coconut Curry Chicken* I got the basis for this dish from this recipe but then I tweaked it quite a bit.  I didn’t do it in a crock pot like the original recipe.  Here’s how I did mine. 4 cloves garlic, minced 2 inch piece of ginger, shredded (I used the small side of a cheese shredder.) 1  onion, chopped 1 lbs boneless, skinless chicken thighs, cut each in half 1 can coconut milk 4 potatoes, cubed baby carrots For the spice blend ½ teaspoon ground pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1½ teaspoons ground tumeric 2 teaspoons ground curry spice Instructions Combine ingredients from the spice blend together and set aside. Heat a non-stick large skillet or wok on high heat.  Add chicken and sear on each side.  About 3 minutes each side.  I don’t use oil when searing chicken thighs because there’s fat on them already and they shouldn’t stick if you’re using a non-stick pan.  You can put oil if you need or if you’re using chicken breasts instead. Remove chicken and set aside. Into the same pan used to cook the chicken, add the chopped onion, garlic and ginger.  Cook 3 mins.  Add spice blend and mix.  Let the heat bring out the flavor of the spices for about 1 min. Add the chicken back to the pan and toss with onion mix and spices. Add the coconut milk, potatoes, and carrots. Simmer on medium heat until chicken and veggies cooked through.  About 15-20 minutes. Serve with brown rice or quinoa if you’d like. (Taken with Instagram)

PALEO SWEET GARLIC CHICKEN Ingredients 4 chicken breasts 8 garlic cloves, crushed 1 cup olive oil 8 tablespoon honey 1 tablespoon fresh parsley, chopped 1/4 teaspoon crushed red pepper salt and pepper to taste Instructions Stir together all ingredients, marinate chicken for 3 hours, Grill on med heat

Greek Marinated Chicken | foodsweet | foodsweet