Paleo Kali Mirch Chicken
Experience the bold and aromatic flavors of *Paleo Kali Mirch Chicken*, a guilt-free twist on the classic Indian black pepper chicken dish. This paleo-friendly recipe highlights tender, marinated boneless chicken thighs infused with a fragrant blend of crushed black peppercorns, garlic, ginger, and a hint of lemon. Sautéed in rich coconut oil and simmered to perfection with creamy coconut cream, this dish offers a luscious, dairy-free alternative without compromising on indulgent taste. Finished with fresh cilantro for a bright, herbaceous touch, this one-pan wonder is perfect for busy weeknights or special occasions. Ready in under an hour and packed with bold flavors, it's a must-try for anyone seeking a wholesome, paleo-friendly meal that's as nourishing as it is satisfying. Pair it with sautéed vegetables or cauliflower rice to complete your healthy feast!
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Recipe Information
Ingredients
- 2 pounds Boneless chicken thighs
- 2 tablespoons Black peppercorns
- 2 tablespoons Coconut oil
- 1 cup Coconut cream
- 2 medium Onions, finely sliced
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Lemon juice
- 1 teaspoon Ground coriander
- 1 teaspoon Sea salt
- 0.5 cup Fresh cilantro leaves, chopped
Instructions
Crush the black peppercorns to a coarse texture using a mortar and pestle or a spice grinder.
In a large bowl, combine the crushed black pepper, lemon juice, sea salt, ground coriander, ginger, and minced garlic to create a marinade.
Add the chicken thighs to the marinade, ensuring each piece is well coated. Let it marinate for at least 15 minutes.
Heat the coconut oil in a large skillet over medium heat.
Add the sliced onions and sauté them until they turn translucent, about 5-7 minutes.
Increase the heat to medium-high and add the marinated chicken to the skillet, arranging the pieces in a single layer.
Cook the chicken until it is browned on all sides, which should take about 10-12 minutes.
Reduce the heat to medium-low and pour the coconut cream over the chicken. Stir to coat the chicken evenly.
Cover the skillet and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
Adjust the seasoning with additional salt if necessary.
Garnish with chopped cilantro before serving.
Serve hot, possibly with a side of sautéed vegetables to keep the recipe Paleo-friendly.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 3090 mg | 134% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 134.9 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3330 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
