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Coconut Turmeric Chicken

Coconut Turmeric Chicken

1 whole chicken, giblets removed and saved for stock
1/2 cup canned coconut milk
1 2-inch knob fresh turmeric, grated
1 2-inch knob fresh ginger, grated
4 cloves garlic, minced
sea salt, to taste
black pepper, to taste
scallions, for garnish

In the bottom of the slow cooker, mix together the coconut milk, garlic, ginger and turmeric. Season the chicken liberally with sea salt and pepper, making sure to season inside the cavity. Place the bird in the slow cooker and spoon some of the mixture down over it. Pop the lid on and let it cook on high for 4 hours or low for 6-8 hours. When the chicken is cooked, remove it from the slow cooker. Pull the meat of the bone, shred it and place it back in the slow cooker. Reserve the bones for stock. Stir the meat around in the sauce. Taste and adjust for seasoning. Serve over cauliflower rice, mashed cauliflower, fresh salad greens or by itself.

4 Servings

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