nice legs!


Even though my vacation feels like it was months ago, I’m still inspired by the food that we ate and want to continue posting some recipes.  Here is a simple coconut curry recipe that I made using chicken thighs & legs – we ate many coconut curry dishes while in St. Lucia.  This also relates back to my post on chicken a few weeks ago where I recommended buying a whole chicken to save money.  As long as your buying quality meat – naturally raised and/or free-range – the legs contain good fat.  Like most men, people are partial to the breasts (couldn’t resist that one), but legs and thighs are equally delicious.  I served this on a bed of cauliflower rice.

Ingredients (serves 4):
– 4 chicken thighs & legs (still in tact), skin on
–  1 cauliflower (to make the rice)
– 1 Tbsp coconut oil
– 1 Onion – finely chopped
– 5 garlic cloves – smashed and roughly chopped
– 1 red chili pepper – seeds removed, chopped (I used a Scotch Bonnet pepper)
– 1 can coconut milk
– 2 Tbsp curry powder


  1.  In a large skillet, heat coconut oil to a med-high heat
  2. Put chicken pieces into the skillet and cook until each side golden-browned (about 3 min per side)
  3. Remove chicken and set aside.
  4. Add onion, garlic and chili – saute for about 3 min or until soft
  5. Add the coconut milk and curry powder – mix together thoroughly
  6. Add back the chicken and simmer at medium heat covered for about 15-20 minutes or until the chicken is cooked through.  You can use a meat thermometer to check and it should be about 155 before you stop cooking it (it will continue to cook up to 160 which is the perfect internal temp).  The coconut milk that the chicken is simmering in should cover about 1/2 of the chicken – if yours’ doesn’t you can add more coconut milk or some chicken stock.
  7. For the cauliflower rice, either use your food processor to chop the cauliflower to a rice consistency or use a cheese grater.  If you have a microwave you can cook it in the microwave for 3 minutes and it’ll be good to go.  Otherwise you can steam it for a few minutes.  I always cook my cauliflower after I’ve grated it.
  8. Serve the chicken on a bed of cauliflower rice.  
  9. Enjoy!

I even served this to my non-primal dad and he loved it!  I was really hesitant about his reaction to the cauliflower rice, but he quite enjoyed it.  Semi-Primal Husband gave the following testimonial, “This is delicious.  Ya, really good.”