Its A Paleo Chicken Biryani

• 2 cups hot water
• 1 1/2 cups shredded unsweetened coconut flakes
• 1 pound chicken necks or feet
• 1 pound chicken backs
• 1 onion, quartered
• 1 carrot, cut in half
• 1 rib celery, cut in half
• 1 teaspoon whole peppercorns
• 2 teaspoons apple cider vinegar
• 1 teaspoon sea salt
• water
• large glass jar
• 1 cup coconut cream
• 1 medium cucumber, peeled, seeds removed, and finely chopped
• 10 leaves fresh mint, chopped
• pinch of sea salt
• 1 cup coconut milk (see recipe below)
• 3/4 teaspoon coriander
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1 pound boneless and skinless chicken thighs, quartered
• 2 cups basmati rice
• 4 cups water
• 3 tablespoons ghee
• 1/2 cup shallots, chopped
• 1 tablespoon ginger, grated
• 1 tablespoon garlic, grated
• 1/4 teaspoon turmeric powder
• 1 1/2 teaspoon coriander powder
• 2 teaspoons cumin seeds
• 1/4 teaspoon sea salt
• pinch of red-pepper flakes
• 2 cinnamon sticks
• 2 jalapenos, seeds removed and finely chopped
• 1 1/2 cups chicken-bone broth (see recipe below)
• 1/4 cup cilantro, chopped
• 1/4 cup cashew nuts, toasted

1. Combine the hot water and coconut flakes in a high-speed blender.
2. Cover and blend on medium-high for 1 minute.
3. Cool for 10 minutes and strain using a nut milk bag or cheesecloth.
4. Pour into a glass jar and cover tightly.
5. Store in the fridge for up to 4 days.

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Taken from www.foodrepublic.com/recipes/its-a-paleo-chicken-biryani-recipe/ (may not work)