Baked Coconut and Turmeric Chicken
By Esther Boateng
Shake and bake your way to tender creamy coconut chicken, perfectly seasoned with Pluck All Purpose Organ-Based Seasoning, Pepper Salt, Winter Squash and Root Medley powders. For best results, marinate your chicken overnight and bake in the oven for approximately 45 minutes. The coconut cream keeps your chicken moist and juicy and serves as a natural sauce.
Baked Coconut and Turmeric Chicken
Rated 3.0 stars by 4 users
Ingredients
6 organic chicken thighs
-
2 Tbsp. Dr. Cowan’s Garden Pluck All Purpose Organ-Based Seasoning
- 2 tsp. Dr. Cowan’s Garden Organic Turmeric Powder
-
2 tsp. Dr. Cowan’s Garden Organic Pepper Salt
-
1 Tbsp. Dr. Cowan’s Garden Organic Winter Squash Powder
-
2 tsp. Dr. Cowan’s Garden Organic Root Medley Powder
- 2 garlic cloves, crushed
- 3 Tbsp. coconut aminos
- 1 small can organic coconut cream
Directions
Add chicken thighs to a container with an air-tight lid. Make sure there is room for shaking to coat the chicken.
- To the container, add vegetable powders, garlic, coconut aminos and coconut cream, and then give the bag a good shake to coat the chicken completely.
- Let the mixture marinate in the refrigerator for a few hours or overnight.
- When you’re ready to cook the chicken, place it on a baking tray lined with parchment paper, let it rest for 10-15 minutes on the counter, then cook for up to 45 minutes or until cooked throughout.
- Remove from the oven and serve with rice, vegetables, or a salad.
3 comments
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I figured it out – but you may want to add oven temp to your recipe.
Shake n’ Bake NOT like mama used to make!
Yummmm! Thank You!
You don’t mention at what temperature the chicken should be baked.
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