Mushroom coconut dill chicken - only 6 simple ingredients
I had some leftover fresh dill that needed to be used up. I made this meal that I thought would only be for my husband and I so I was surprised when all my kids wanted to try it even though it had so many green things floating in it. They ended up liking it and even asking for seconds so I better write it down before I forget how I made it.
I used 12 drum sticks for about 5-6 servings.
- 4 garlic cloves
- 8 - 12 organic chicken drum sticks (whole thighs with bone are fine as well)
- 1 cup coconut cream
- 2 - 3 cups cut mushrooms
- 1/4 cup finely cut fresh dill
- 1 - 1.5 quarts of water (1 - 1.5 liters)
- 1 tablespoon organic butter or coconut oil
- sea salt and pepper
- In a saucepan with higher edges, heat the butter or coconut oil and saute the garlic.
- Add the chicken drum sticks, season with salt and pepper and stir it to get the chicken coated in garlic.
- Add enough water so that all the drum sticks are submerged.
- Bring it to boil. Once boiling, remove the foam from the top and throw away. Turn the heat down and let it simmer for about 40 minutes until the chicken is done.
- Once the chicken is well cooked, remove it from the pot and set aside.
- Strain the broth to make sure it is smooth without any pieces of bones.
- Pour it back to the pot and return it to the stove.
- Add the mushrooms and dill to the broth and cook over medium heat for about 10 minutes or until the mushrooms are tender.
- Add the coconut cream and stir well. To prevent curdling, get some warm broth to a small bowl and blend the coconut cream into a warm broth. Pour it to the rest of the broth and stir well.
- Once done, place the chicken back to the broth. Season with salt and pepper if needed and it is ready to serve.
It is great with rice, quinoa, pasta, potatoes or just by itself.