Mold Detox Friendly Coconut Cream Tandoori-Style Chicken

Total time4 hr 55 min

Prep time20 min

Cook time35 min

4.7

(10)

Mold Detox Friendly Coconut Cream Tandoori-Style Chicken

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Ingredients

4 servings

For the marinade

1 can (13.5 oz) full-fat coconut cream
2 tbsp apple cider vinegar
2 tbsp fresh lemon juice
1 tbsp garam masala
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
½ tsp cayenne pepper
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
1 tsp ground ginger
1 tsp salt
½ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
2 tbsp olive oil

For the chicken

3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks), skin scored

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
In a large mixing bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, garam masala, cumin, coriander, turmeric, smoked paprika, cayenne, ground ginger, salt, black pepper, and olive oil until smooth and fully combined.
2
Add the scored chicken pieces to the marinade and turn to coat thoroughly, pressing the marinade into the cuts. Cover the bowl and refrigerate for at least 4 hours, or up to 12 hours.

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