Coconut Mushroom Chicken is the perfect weeknight dinner idea. This simple chicken dish is Whole30, paleo, GAPS and SCD friendly. Perfect for those cold fall nights.
We’re taking a break from all the desserts I’ve been posting lately and are getting back to a main dish this week. This Coconut Mushroom Chicken was inspired by the trip to Bali I took a few months ago. I can’t believe it’s already been 3 months since I was there. In some ways it seems like it was just yesterday, yet so many things have happened since then there is no way that it was just yesterday. Things like starting my rheumatology practice, moving into our new house and launching my new website. So many big, exciting things!
So Erik and I have started a new tradition. Sunday night movie dates. It turns out that Sunday nights are a great time to go to the movies. The theatres are never that busy, and there are no children running around because they are all busy getting ready for bed and school the next day. It’s perfect! In the last three weeks we have seen La La Land, Gold, and The Founder. Of those three, La La Land was definitely my favourite. Put Emma Stone and Ryan Gosling together in a movie and you just know amazing things are going to happen. Does anyone else have a little girl crush on Emma Stone? I don’t know what it is about that girl but I love basically everything she does. Not to mention she is absolutely gorgeous and has an amazing sense of style. Yes, as I said, total girl crush!
But let’s talk about this chicken shall we? This Coconut Mushroom Chicken is great for those on the paleo diet, GAPS diet, SCD diet, a gluten free diet and the Whole 30 diet. It has both lime leaves and lemon grass in it, two ingredients which were commonly used in the foods I ate in Bali. And man was the food there good. Like so good. And for the most part Erin friendly which is saying a lot. There aren’t many places in the world that I can travel to and safely eat the local food. It was a pleasant surprise I must admit because I really didn’t do any research into the food situation before I left. That’s so not like me, but I was way too busy studying for my rheumatology exams at the time so I just didn’t have the time.
Now, I can’t say that I ate everything in Bali. I didn’t dare try any street food and there were many dishes that did contain gluten in them that I had to avoid, but for the most part it really wasn’t that hard to find food for me to eat there. And ingredients like coconut, lime, turmeric and ginger were in almost everything. Such delicious ingredients, with such amazing health benefits. So I decided it was finally time that I start making some dishes inspired by Balinese dishes. Starting with this Coconut Mushroom Chicken. I hope you like it as much as Erik and I did.
Until next time, happy eating friends!
Coconut Mushroom Chicken
(Paleo, Whole 30, GAPS, SCD, Gluten Free)
- 1 cup full fat coconut milk
- 1 package pre-cut cremini mushrooms Or, other mushroom of choice. Mine was 454grams
- 12 lime leaves
- 2/3 cup chopped green onion or sub 1 small white onion, chopped
- 1/4 cup chopped lemon grass
- 1 tsp sea salt
- 1/2 tsp black pepper
- 6 chicken thighs from free-run chickens
Preheat your oven to 350F
Add all the ingredients to a glass or metal baking dish and mix well
Cover the pan with tinfoil
Place in the oven and bake for 50 minutes
Remove the tinfoil and bake for an additional 10-15 minutes
Serve and enjoy!
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