It’s totally AIP friendly, and is full of ‘good for you’ ingredients.
Coriander is full of healing phytonutrients and anti-oxidants. It’s said to be an anti-septic, analgesic, aphrodisiac and to help with digestion. It’s also a very good source of vitamins A, C, K and traces of the B vitamins. Added to which the presence of anti-oxidants, rich phytonutrients, minerals and vitamins in coriander all work synergistically to boost the body’s overall immunity. Garlic and ginger are also both well-known and well used for their anti-inflammatory properties.
Chicken is a great source of protein, although on the AIP you should limit chicken as it can contain higher amounts of Omega-6 than other types of meat, which is pro-inflammatory.
Time: 1hr 40 min
- 1.3-1.5kg free range chicken
- 400ml coconut milk
- 1 large bunch fresh coriander
- 1 very juicy lime
- 4cm piece ginger, peeled
- 1 clove garlic, peeled
- 1 tsp sea salt
- Preheat oven to 180° C
- Roughly chop the ginger and garlic
- Put coconut milk, ginger, garlic, lime juice, salt and most of the coriander into a blender and blend until smooth
- Put the chicken into a crockpot or large baking dish with a lid and stuff whatever is left of your lime inside it
- Pour the coconut milk mixture around the chicken
- Cover and bake for 60-70 minutes with the lid on
- Uncover and bake for another 20-30 minutes – depending on the size of your chicken until the juice run clear
- Carve up and serve with some of the left over coriander leaves and the delicious green coconut and lime sauce