Lemongrass, garlic, lemons, ginger, turmeric, cilantro, cinnamon, are all phytochemical and digestive powerhouses. They’ve been coveted for centuries for their antioxidant, antiiflammatory, disease fighting and cleansing medicinal properties. And the best part is, that they aren’t only healthful, but delicious, as they lend their fragrance, pungency, flavor, color and deliciousness to this comforting, but sophisticated chicken dish. The slow cooker allows the flavors to develop beautifully, and gives you a break from the kitchen, but if you are shorter on time, place everything in a Dutch oven and cook covered in a 375 F oven for about 45 min to 1 hour. I usually double up the recipe and freeze one for the following week.
Chicken in Coconut Milk Detox Broth
Servings
4 Servings
Ingredients
- 1 chicken 3 to 4 pounds, preferably pastured or organic, skinned and cut into eights (bones in)
- 1 inch gingerroot peeled and minced
- 1 stalk lemongrass white part of inner bulb only, chopped into 1/4-inch pieces
- 6 garlic cloves peeled and smashed
- 1 bunch cilantro stems roughly chopped and leaves, set aside (for garnish)
- 1 large lemon cut into 6 slices and seeded
- 1 16-ounce can full fat coconut milk
- 1 1/2 teaspoons turmeric
- 1 1/2 tablespoons raw apple cider vinegar
- 1 cinnamon stick
- 1/2 teaspoon fine sea salt
- 3 cups dark leafy greens spinach, kale, Swiss chard, bok choy, etc
- Cooked rice to serve (I love serving it with forbidden rice. It’s whole grain, delicious and makes for a dramatic, colorful presentation), optional
Instructions
- Place chicken pieces in the bowl of a slow cooker. Sprinkle with the ginger, lemongrass, garlic, chopped cilantro stems, and lemon slices. 2. Pour coconut milk on top. Top with turmeric and vinegar and mix all together a bit (it doesn’t have to be completely mixed, cooking will do its thing!). 3. Add cinnamon stick and salt, cover and cook in high for 5 hours or in low for up to 8 hours. 4. A few minutes before serving, add in the greens, mix them into the broth a bit, cover and cook for 5 to 10 more minutes. 5. Top with cilantro leaves right before serving. Serve with rice, if you’d like.
I’m so happy you are making it, Olivia. However, it shouldn’t be bitter. The lemons (with the peels) might impart an acidic and very slightly bitter flavor, but bitterness isn’t a dominant flavor. Did you by any chance add the green parts of the lemongrass? The coconut milk should mellow and sweeten the flavors a bit.
11/2 tablespoons
What is “forbidden rice”? This whole dish sounds spectacular — I make Tom Kha Gai a lot, and this is clearly a relative!
This recipe is in my slow cooker now. It’s about 3/4 of the way there, so I took a quick taste of the broth to see how it’s going and it had a bit of a bitter finish. I haven’t added the greens yet. Is this little tang a part of the flavor profile, or did I take a wrong turn somewhere? Thanks so much!
amount for apple cider vinegar pls
Coconut milk does not taste like coconut. It’s very bland.
1 1/2 tablespoons.
Thank you!
Coconut milk is made by pureeing coconut meat (the inside of the coconut), and often the coconut water with water (and some brands add thickeners). So it does have a coconut flavor. It adds a lovely sweetness and creaminess to the dish, without the addition of any dairy.
Sorry! It’s 1 1/2 tablespoons
This receipe looks amazing! But, please respond to the raw apple cider amount, teaspoon, tablespoon or cup???
interesting recipies
does coconut milk taste like coconut? I’ve been told they are different.
Hi Roberta, Coconut milk is not dairy milk, it is made from the meat of the coconut so it is parve and can be cooked with chicken.
No disrespect intended I was very excited to learn about this dish ESPECIALLY for the health benefits, but in a kosher home you cannot mix milk with meat in one dish let alone 6 hours apart so I’m a little confused. Thank you!
1 1/2 teaspoons or tablespoons? For the raw apple cider the recipe doesn’t say. This soup sounds delicious. Joyce