Slow Lime & Coconut Chicken

Slow Lime & Coconut Chicken

The inspiration for this dish was actually a song by Harry Nilsson about Lime & Coconut.

It’s a catchy tune about a doctors remedy of using lime and coconut – which got me thinking of the healing properties of chicken soup.

But enough about my crazy brain – lets talk this super simple dish.

Just throw lime, salt, coconut milk and chicken in the slow cooker (or a casserole dish if you want to go the oven path). Then cook until the chicken is super tender and the chicken juices have combined with the fresh lime and the creamy coconut to give you a sauce so delicious, you’ll want to serve it with a spoon so you don’t miss a single drop.

The other fun thing about this dish is all the ingredients keep for ages (apart from the herbs) – so it’s a fab little pantry recipe to have as a backup in your repertoire.

Simple is my super power. And it’s yours too now.

I’ve used chicken drumsticks because I love chomping on bones. But you can use thigh fillets (just halve the amount) or see the variations for other protein options. And I often pop the frozen chicken straight into the slow cooker – just allow an extra hour.

Slow Lime & Coconut Chicken

Total Time 20 minutes
Servings 2 people

Ingredients

  • 1 lime
  • 1/2 teaspoon salt
  • 1 can coconut milk
  • 1 kg chicken drumsticks
  • 500 g frozen broccoli or green beans
  • 1 handful peanuts or cashews
  • handful chilli flakes or coriander (cilantro) or mint

Instructions

  1. Slice lime into thin rings and place in your slow cooker insert or (a casserole dish) with the salt, coconut milk and chicken. Cover and cook on low for 8 hours (if using the slow cooker). For the oven cook at 180C (350F) for about an hour (or until chicken is cooked to your liking).
  2. Before serving increase slow cooker temp to high. Add frozen broccoli / green beans and cook for about 15-20 minutes until they are hot. If using the oven just pop the veg in and give them 10 minutes at 180C (350F).
  3. To serve, divide between two shallow bowls. Top with peanuts or cashews and chilli or herbs.

Recipe Video

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Variations & Substitutions for Slow Lime & Coconut Chicken

plan-B (pantry) – use the chilli to serve instead of the herbs.

short on time – use the oven or cook in the slow cooker on high for 5 hours.

vegetarian – tofu or cooked beans or simmer eggs in the lime / coconut sauce.

different protein – see above. Also fab with fish (won’t take as long to cook) or ground meat like turkey, ground chicken or ground pork. You could do a beef version as well. Chicken breast fillets can be used but reduce the cooking time to make sure they don’t dry out.

no lime – it’s good with lemon instead. Or you could take it in a different direction and use 2 tablespoons soy sauce (no salt) or 2 tablespoons tomato paste (and the salt) instead of the lime.

more substantial (carb lovers) – steamed rice or noodles, sweet potato.

more substantial (low carb) – extra nuts, more veggies.

different vegetables – any fresh veg can be used – just be prepared to cook longer. I also like to serve the chicken and coconut on a bed of raw kale or baby spinach.

Waste Avoidance Strategy

lime – will keep in a plastic bag in the fridge for months.

salt / coconut milk / peanuts or cashews / chilli flakes – keep them in the pantry.

chicken drumsticks – freeze them.

frozen broccoli or green beans – will keep in the freezer for months.

coriander (cilantro) – best to use for another meal. Can be frozen but will wilt when defrosted.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil.

Problem Solving Guide

bland – more salt! Or add in a flavour bomb.

too dry – overcooked chicken. Next time get it out earlier. Using thighs or drumsticks with the bones in helps avoid the dryness.

no oven or slow cooker – simmer everything in the stove top until the chicken is cooked through.

too acidic – if you’re sensitive to acid next time consider using less lime. For now more coconut milk is the best way to balance out acid.

Prepare Ahead

Yes! Just cook as per the recipe but keep the nuts and herbs separately. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.

Slow Lime & Coconut Chicken

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Have fun in the kitchen!

With love,
Jules x

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