Paleo AIP Golden Milk Chicken (Dairy-Free, Gluten-Free)
Prep this Paleo AIP Golden Milk Chicken main course in just 5 minutes! Dairy-Free & Autoimmune Protocol compliant.
Ingredients
- 1 Tbsp tallow or other AIP compliant fat
- 1 cup additive-free coconut milk (for coconut free: see Tigernut Milk recipe in NOTES)
- ¼ cup fresh cilantro, finely minced (plus more for garnish if desired)
- Juice of 1 large lemon
- 1 Tbsp coconut aminos (for coconut free: use gluten-free fish sauce to taste)
- 1 Tbsp honey or maple syrup (optional; omit to keep this low carb)
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 dash each ground clove and ground mace
- ¼ tsp ground cinnamon
- 1 tsp sea salt (or to taste)
- 2 lbs chicken breasts or thighs
- Aluminum foil (to cover the baking dish)
Instructions
-
Heat oven to 375 F. Grease a 9”x13” baking dish with tallow or preferred fat.
-
Add milk, cilantro, lemon juice, aminos or fish sauce, maple syrup (optional), and dry seasonings to the dish, and whisk gently to combine.
-
Add the chicken to the dish, and use tongs to toss to coat.
-
Cover the baking dish with foil, then bake for 30 minutes or until chicken is just cooked through but not overcooked. Garnish with extra cilantro if desired.
-
Serve whole or sliced over cauliflower rice with toasted tigernut slices, on top of mixed greens with cucumber and AIP dressing, or even shredded with mashed avocado as “mayonnaise”, raisins, and scallions for a unique chicken salad.