Tuesday, July 23, 2013
Thumbs up from Nigel!
Friday, July 19, 2013
Delicious chicken cooking!
I made this to bring to a barbecue at a coworker's house yesterday, but then he forgot to bring it home with him from work so I took it and we fired up the grill at home tonight instead. This is a new one for me and it's so good!
Fiona's Phenomenal Green Chicken
Recipe adapted from the Nom Nom Paleo™ app for the iPad
- 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
- 1¼ cups packed basil leaves
- 1 cup packed cilantro leaves and stems
- ¼ cup packed mint leaves
- 3 peeled garlic cloves
- Freshly-ground black pepper
- 1 teaspoon Aleppo pepper or red pepper flakes
- 2 tablespoons apple juice
- 4 tablespoons of Paleo-friendly fish sauce
- Zest from 1 lime
- 3 pounds chicken drumsticks or thighs
- 2 limes, cut into wedges
Peel and coarsely chop the onion. Wash and dry your herbs. Put the onion, cilantro, basil, mint, garlic, black pepper, apple juice, red pepper, fish sauce, and lime in a blender. Purée the marinade ingredients. Place the chicken in a gallon-size plastic bag. Pour in the marinade and squeeze out the air in the bag before sealing. Allow the chicken to marinate in the fridge for at least 1 hour, and up to a day.
I'm doing blitz of dinners we ate this week but meanwhile, here's a picture of one of my breakfasts this week.
Poached egg over sautéed spinach with shallots, garlic, and Aidell's chicken apple sausage.
Easy Tandoori Chicken
Recipe from the Nom Nom Paleo™ app for the iPad
- 4 pounds chicken thighs (skin-on or off)
- Kosher salt
- Freshly-ground black pepper
- 1 cup coconut cream or coconut milk
- 1½ tablespoon tandoori seasoning
- Juice from 1 lime
- 1 tablespoon coconut oil or fat of choice
- 3 limes, quartered
Liberally season the chicken with salt and pepper in a large bowl. Combine the coconut cream and tandoori seasoning in a small bowl. Squeeze the lime juice into the marinade. Stir the ingredients together until well-blended. Pour the mixture into the bowl of thighs and rub the marinade into the chicken. Allow the chicken to marinate for about 8 hours in the fridge.
When you’re ready to cook, preheat the oven to 375°F on convection bake or 400°F on regular bake. Place a wire rack on a foil-lined rimmed baking sheet, and grease the rack with a paper towel dipped in melted coconut oil. Arrange the chicken on the rack (skin-side down if you're using skin-on chicken) and pop the tray in the oven for about 40 minutes, flipping the pieces over at the halfway mark. The chicken’s done when there’s yummy charred bits all over, and the juices run clear when you stab the meat.Serve with lemon wedges.
I have a friend at work who is very fit and follows a mostly paleo diet. We talk about nutrition and exercise, and shes a good person to go out to lunch with because I'm less tempted to eat something I womt enjoy long-term. She also has a blog, and after hunting through her archives I decided to make a recipe I found there. I tweaked it a little, so here is my version:
Paleo Spicy Orange Chicken
- 1lb chicken thighs
- 1 bunch of green onions cut up
- 2 cloves garlic, minced
- 2 Tangelos (or oranges or tangerines) (zest one, juice them both)
- 2tsp fresh ground/zested ginger
- 1tsp siracha
- 1tp Worchestor Sauce (or if you don’t have a soy allergy like me, Gluten Free Soy Sauce)
- 2 tbs coconut oil
- Dash of red pepper (optional)
Cut up raw chicken thighs into bite size pieces. Heat Coconut Oil in a pan and add garlic, green onions, and chicken thighs (if you like spicy things add the red pepper).
Add zest from Tangelo, juice from Tangelo, Ground Ginger, Siracha and Worchester sauce to a separate pan. Put on low simmer, stirring occasionally.
Once chicken has cooked add it to the orange sauce. Cook a bit longer for about two minutes. Then pour chicken and sauce onto a bed of spinach.