Adapted from Ziggy Marley in The Immigrant Cookbook.
Here’s my take on Ziggy Marley’s Coconut Dream Fish! I switched out the fish for chicken thighs and changed the cook times and seasoning accordingly. This recipe was easy, delicious, and came together in about 45 minutes. The bell peppers and lime compliment the lemon pepper seasoned chicken perfectly, and the coconut sauce is actually a dream! If you’re looking for a wholesome Paleo, Whole30, Keto/Low Carb lunch, you have to try this Jamaican dish!
For best results, get an amazing Lemon Pepper seasoning - can’t recommend this one from Oaktown Spice Shop more. I also found the Jamaican Allspice Berries there too which add a subtle tang and pepperiness to this dish.
Yield: 2
Jamaican Coconut & Lemon Pepper Chicken (Paleo, Keto, Whole30, GF)
Here’s my take on Ziggy Marley’s Coconut Dream Fish! I switched out the fish for chicken thighs and changed the cook times and seasoning accordingly. This recipe was easy, delicious, and came together in about 45 minutes. The bell peppers and lime compliment the lemon pepper seasoned chicken perfectly, and the coconut sauce is actually a dream! If you’re looking for a wholesome Paleo, Whole30, Keto/Low Carb lunch, you have to try this Jamaican dish!
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
- 1/2 cup coconut milk
- 4-6 tbsp coconut oil, unrefined
- 1/4 cup chicken bone broth (or vegetable stock)
- 12 Jamaican Allspice Berries
- 1/2 tsp cayenne
- 1/2 tsp curry powder
- 2 tsp Lemon Pepper seasoning
- 1 lb chicken thighs
- 1 orange or yellow bell pepper, thickly sliced
- 1 red bell pepper, thickly sliced
- 1 medium yellow onion, sliced
- 2 tsp freshly grated ginger
- 3 whole garlic cloves, lightly crushed
- Sea salt to taste
- 3 sprigs of thyme, leaves chopped
- Lime for serving
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil.
- Massage the coconut oil into the chicken thighs. Since the chicken thighs will be cold out of the fridge, the unrefined coconut oil should stiffen into small pea-sized chunks. Mix in the lemon pepper seasoning and sea salt and continue to massage into the chicken.
- Place the chicken thighs onto the baking sheet. Add the crumbled coconut oil pieces on top and any remaining seasoning from the mixing bowl. Bake for 35 minutes.
- Meanwhile, add 1/4 cup chicken stock to a medium to large saucepan and heat over medium. Add the onions, bell peppers, ginger, garlic, allspice berries, cayenne, curry powder, and salt to taste. Stir until combined.
- Add in the coconut milk and stir until combined. Simmer for a few minutes, until slightly thickened, then add the cooked chicken thighs and allow them to absorb the flavors of the sauce.
- Serve on a platter with lime and thyme.