And let me tell you, it is ridiculously delicious and simple to make.  I am about to share with you one of the signature recipes that will be in my cookbook one day.

You will need:

2 pounds Organic Pastured Chicken Thighs and Breasts

Pure Sea Salt to taste or 1 teaspoon

6 ounces Organic Unrefined Extra Virgin Coconut Oil

2 medium-size sweet onions chopped

4 ounces of fresh cilantro (whole, with leaves on the stem) or about 30 stems

Juice from 1 sour orange or 2 limes

Large baking dish

Ok so now that you have all your supplies, start by cleaning your chicken and be sure to remove the fatty skin.  Once cleaned set aside.  An option is to blend 2 cups of distilled water with a small piece of ginger and add 2 tablespoons of apple cider vinegar then let the chicken sit soaking for about 10 minutes, and toss the liquid carefully down the drain.

In a blender; mix the coconut oil, salt, sour orange, and cilantro and blend until nice and smooth. Pour the blend into a glass jar.

You can place about a cup of the liquid marinade in a glass container overnight with your chicken for better flavor.

If you’re in a hurry just place your chicken in the baking pan and stick each piece with a fork then pour about 5 tablespoons of the mixture on your chicken and add in the chopped sweet onions.  Mix and distribute oil and onions equally.  Cover and place in the oven at 300 degrees for 2 hours then uncover and bake for another 30 minutes or until desired texture is achieved.

Enjoy with sprouted brown jasmine rice or sprouted quinoa. For a grain-free option serve over a salad or on top of a baked sweet potato. Add chopped organic cilantro, guacamole, and homemade salsa on top for an extra yummy dish.

Don’t forget to refrigerate your coconut oil mixture.  Don’t worry, when you see it turn hard, like butter; this is normal.  When ready to use just scoop out the spoons needed.

Please post your comments once you try this and let us all know how it came out.

Remember to live life as a gift and give that gift away every day!™