Whole30 Chicken Rendang

Indulge in the rich, aromatic flavors of this Whole30 Chicken Rendang, a healthier take on the traditional Indonesian dish that’s packed with bold spices and creamy coconut goodness. This recipe features tender, bite-sized pieces of chicken thighs simmered to perfection in a luscious sauce made with coconut milk, ginger, lemongrass, and vibrant spices like turmeric and coriander. With a prep time of just 15 minutes and simmering away for 90 minutes, this slow-cooked meal is well worth the wait. Serve this paleo and dairy-free masterpiece over cauliflower rice or a crisp salad for a wholesome, satisfying meal. Perfect for those following Whole30 or clean eating diets, this dish brings restaurant-quality flavors to your dinner table with ease.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 2 medium, chopped red onions
• 4 minced garlic cloves
• 1 inch piece, peeled and grated ginger
• 1 trimmed and smashed lemongrass stalk
• 2 seeded and chopped red chili peppers
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 cinnamon stick
• 1 can (13.5 oz) coconut milk
• 1 cup chicken stock
• 3 optional, torn lime leaves
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 tablespoon lime juice
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Cut the chicken thighs into 2-inch pieces and set aside.

Step 2

In a large Dutch oven or deep skillet, heat the coconut oil over medium heat.

Step 3

Add the chopped red onions, minced garlic, and grated ginger to the pan. Sauté for about 5 minutes until the onions are translucent and fragrant.

Step 4

Add the smashed lemongrass and chopped red chili peppers, cooking for another 2 minutes.

Step 5

Stir in the ground coriander, cumin, and turmeric, mixing well to coat the onion mixture for about 1 minute.

Step 6

Add the chicken pieces to the pan, stirring well to coat them with the spice mixture. Cook for 5 minutes until they start to brown.

Step 7

Pour in the coconut milk and chicken stock, stirring to combine. Add the cinnamon stick and lime leaves if using.

Step 8

Season with sea salt and black pepper, then bring the mixture to a gentle boil.

Step 9

Reduce the heat to low and simmer uncovered, stirring occasionally, for about 75 minutes until the sauce has thickened and the chicken becomes tender.

Step 10

If necessary, season with additional salt and pepper to taste. Remove the lemongrass stalk and cinnamon stick before serving.

Step 11

Finish with a squeeze of lime juice and garnish with chopped fresh cilantro.

Step 12

Serve hot, ideally alongside cauliflower rice or a fresh salad for a complete Whole30 meal.

Nutrition Facts

Serving size	(2144.4g)

Amount per serving	% Daily Value*
Calories	2637.6

Total Fat 134.0g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1155.3mg	0%
Sodium 3339.8mg	0%
Total Carbohydrate 98.8g	0%
Dietary Fiber 10.7g	0%
Total Sugars 47.1g
Protein 256.3g	0%

Vitamin D 63.5IU	0%
Calcium 380.0mg	0%
Iron 19.8mg	0%
Potassium 3329.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 39.0%

Carbs: 15.0%