Thai Coconut Chicken, Pickled Asparagus & Radish, Baked Sweet Potato Smorgasbord

Thai Coconut Chicken

2 lbs. boneless, skinless chicken breast
2 14oz. can full-fat coconut milk
juice of 2 limes

1 medium shallot, minced
4 Tbs. Red Boat fish sauce
2 bunches of cilantro, divided and finely chopped
1 cup fresh basil, finely chopped
sea salt

 

In a large French oven or slow cooker, combine all ingredients, reserving half the fresh herbs for garnish. Cook low and slow, covered, for several hours – 3-4. Once the chicken is done, remove from the sauce and “shred” with a fork.

Once shredded, add the chicken back to the sauce and allow to gently simmer for an additional 20-30 minutes.

 

Raw Veggie Salad Pickled in Lime Juice

 

1 lb. fresh asparagus, shaved with a vegetable peeler
1 medium diakon radish, “spiralized” or shaved
juice and zest of 1 lime
sea salt

After spiralizing the radish, squeeze out all the excess water with a kitchen towel. Toss all the ingredients together for a beautifully refreshing and delicious salad.

Sweet Potato Smorgasbord  

4 lbs. purple, Japanese, white, and garnet

 

Slice up these sweetie taters, bake at 425 degrees in a French oven for several hours, and bask in the sweet and sensational aroma.
Be sure to slather these in the utterly amazing combination of Kerrygold butter and coconut oil

Garnish everything in a little extra cilantro and basil.