Sunday, October 30, 2011

Greek Influenced Chicken and Slaw

Greek Influenced Chicken and Slaw
6 Drumsticks
2 Tbsp Onion Powder
2 Tsp Garlic Powder
1/2 tsp Salt
2 Tsp Dill
3 Tbsp Parsley
Couple Tbsp Of Lemon Juice

1/3 C Coconut Milk
3 Tbsp Lemon Juice
1/4 C Avocado Oil
2 Tbsp Parsley
2 Tsp Garlic Powder
2 Tsp Dill Weed
1/2-1 tsp salt
1/2 tsp Fresh Cracked Pepper
1/2 Shredded English Cucumber
1 lb Slaw Mix or shredded Cabbage and Carrots

Mix together all seasonings for the chicken.
Wash and dry chicken well and sprinkle with a couple tbsp of lemon juice.
Sprinkle prepared seasoning on chicken and allow to marinade for several hours in the refrigerator.

To prepare slaw, mix all ingredients except slaw mix in a large bowl.
Once well combined, add in slaw mix and fold into sauce.  Allow to sit in the refrigerator several hours before serving.

When ready to cook, preheat oven to 350, and heat a couple tbsp of coconut oil in a heavy bottom pan.
Once hot, add chicken (be very careful, it will splatter) and allow to brown on one side for 4-5 minutes.
Turn chicken and brown on this side for another 4-5 minutes. Turn one last time and brown again. (At this point you could cover and finish cooking on the stove top.) Turn off heat and place chicken in a casserole dish and put into preheated oven for 15-20 minutes till cooked through.
Serve with a fresh lemon wedge. Enjoy!

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