Whole30 Chicken Rendang
Dive into the bold, aromatic world of Southeast Asian flavors with this Whole30 Chicken Rendang—a mouthwatering, healthier spin on the traditional Indonesian classic. This recipe swaps refined ingredients for wholesome staples like tender boneless chicken thighs, creamy coconut milk, and fragrant lemongrass, all simmered to perfection with a medley of warming spices like turmeric, cumin, and coriander. Ready in just over an hour, this dish features a thick, luscious sauce that clings to the chicken, making every bite irresistibly rich and satisfying. Perfectly balanced with a splash of lime juice and fresh cilantro, it's a paleo-friendly delight ideal for pairing with cauliflower rice or a crisp salad. Whether you're completing the Whole30 challenge or simply craving an exotic culinary adventure, this Chicken Rendang is an unforgettable fusion of health and flavor.
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Recipe Information
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 2 medium, chopped red onions
- 4 minced garlic cloves
- 1 inch piece, peeled and grated ginger
- 1 trimmed and smashed lemongrass stalk
- 2 seeded and chopped red chili peppers
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 cinnamon stick
- 1 can (13.5 oz) coconut milk
- 1 cup chicken stock
- 3 optional, torn lime leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup, chopped fresh cilantro
Instructions
Cut the chicken thighs into 2-inch pieces and set aside.
In a large Dutch oven or deep skillet, heat the coconut oil over medium heat.
Add the chopped red onions, minced garlic, and grated ginger to the pan. Sauté for about 5 minutes until the onions are translucent and fragrant.
Add the smashed lemongrass and chopped red chili peppers, cooking for another 2 minutes.
Stir in the ground coriander, cumin, and turmeric, mixing well to coat the onion mixture for about 1 minute.
Add the chicken pieces to the pan, stirring well to coat them with the spice mixture. Cook for 5 minutes until they start to brown.
Pour in the coconut milk and chicken stock, stirring to combine. Add the cinnamon stick and lime leaves if using.
Season with sea salt and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low and simmer uncovered, stirring occasionally, for about 75 minutes until the sauce has thickened and the chicken becomes tender.
If necessary, season with additional salt and pepper to taste. Remove the lemongrass stalk and cinnamon stick before serving.
Finish with a squeeze of lime juice and garnish with chopped fresh cilantro.
Serve hot, ideally alongside cauliflower rice or a fresh salad for a complete Whole30 meal.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 707 mg | 31% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 10.9 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 934 mg | 20% | |
*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.
