Coconut Chicken with Honey Mustard Dipping Sauce

So August is turning out to be a super busy month for me. I am working some extra hours and I started doing some shadowing for a new adventure that I am contemplating. Hence, I have had no days off and will have minimal time off until labor day weekend. I am alright with being busy but would love to have a couple days where I could sleep in an hour or two. I didn’t realize how busy I was until one day I found myself getting excited to “sleep-in” till 6:30am. Epic Fail. With that said I have noticed that I started to fall into a “meal rut.” You know where all your weekly meals look the same week after week. Monday night is burger night, Tuesday night is taco salad night and so on and so forth. Rut’s are for one boring. For two, that is when I feel less then optimal foods sneak up on you. You can’t stand to have another night of grilled chicken and vegetables so you come up with an excuse to eat out.  Robert (my husband) and I have found a couple of Paleo recipes  like stuffed peppers, chicken salad and so forth that we have become used to making and now make all the time.

So I thought this week might be a good week to change it up so I found a new recipe in “The Box” Magazine . P.S.: I don’t make up new recipes. I just find them. In the world of cooking I am just trying to survive. If I post a recipe it means that it was good enough that my husband went back for seconds. Meaning if I can make it, so can you. Trust me. I have set the kitchen on fire multiple times. The smoke detector alarms so many times that I start singing along to it like a song.  I looked for a copy of the recipe on the The Box website but couldn’t find it…so here is the recipe below. It is well worth trying. The recipe is for Coconut Chicken With Honey Mustard Dipping Sauce. It is like fried chicken but baked!! It is gluten free and definitely yummy.

Ingredients:

3 eggs

1/2 cup unsweetened Vanilla Almond Milk (surprisingly sweet and tasty)

12 chicken drumsticks

1/2 teaspoon Himalayan Pink Sea Salt

(not sure why this particular salt was so important to use other then starting an argument between my husband and I over why pink salt is better then regular salt for the recipe. Finding pink salt in the grocery store is like being on a scavenger hunt.   Also when you grind the salt it loses its pretty pink color)

1/4 cup organic coconut flour

2 cups unsweetened shredded coconut

1 gallon size zip lock bag

Dipping Sauce:

1/2 cup Dijon Mustard

1/4 cup raw honey

– Preheat oven to 350 degrees

– Beat Eggs and milk into small bowl.

– Add dry ingredients to a large gallon-size zip lock bag (of course I didnt have a gallon size zip lock back because I never read directions all the way through before I start. This was supposed to be like a shake and bake deal but I had to improvise. So I used a glass pie pan and rolled the drum sticks in the dry ingredients

– Dip drumsticks in egg mixture and then place in bag with dry ingredients. Shake until drumstick is covered evenly

– Bake in oven 40 – 45 min or until chicken is no longer pink inside

– For the dipping sauce mix the honey and mustard together and then stir till well blended. From here add more honey or mustard to taste.

There are no personal pictures because I was so hungry by the time that the meal finished my main concern was eating. So here is a poor picture of the chicken from my magazine

paleo chicken

chicken close up

Chicken Close up.

Its good…its relatively healthy….give it a try

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