Chicken

Bangin’ Chicken (paleo)

Seriously banging. This chicken packs a massive flavour punch and will absolutely have your tastebuds doing a happy dance. I don’t even know what else to tell. It’s easy. It’s delicious. You can probably substitute the chicken for some bangin’ pork or beef. If you do, tell me how banging it is on a scale of “relatively banging” to “total mouth party, will you marry me? Banging”. Obviously, I expect the latter. Unless you balls-up the recipe for which I take no responsibility. Go forth & bang.

1/3 cup coconut oil (or ghee)
1/2 kg chicken thighs, chopped
2 rashers bacon, diced
1 red onion, diced
6 garlic cloves, crushed
1 capsicum, chopped
good handful of baby spinach
1 tbsp cumin powder
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/4 tsp cloves powder
1/4 tsp cardamon powder
Juice 1 lemon
1/2 tsp salt

Heat up the oil in a large frying pan that has a lid over a medium heat. If you don’t have a lid you can use a sheet of alfoil to act like one. Add the chicken, bacon, garlic, onion and salt and allow to brown. Add all the remaining ingredients, aside from the capsicum & spinach and mix well. Cover, reduce the heat to low and allow to cook for 20 mins, stirring occasionally. Add the capsicum & spinach, stir though and allow to cook uncovered for another 5 mins before serving.

Italian Slow Cooked Chicken

I noticed that I have been posting a lot of sweet treats lately & contrary to how it may appear, I don’t just live on cake & bliss balls. Don’t get me wrong, I’d like to, but I don’t.  Truly. Sweets are DEFINITELY my fave thing to make but veggies, meat, fruit & eggs is actually what my life generally looks like, it’s just more often than not, not blog-worthy. Actually maybe I will do a day-on-my-plate post anyway, just so you can see the less-than-exciting mess that usually ends up on my plate….. Or that I end up eating off the floor after Baby G has thrown it there. Anyway, back to the chicken. This is the goods. The olives & artichoke make it a little bit fancy so you can totally serve this biz to someone special & they’ll never know it actually only took you about 15 mins to prepare. You’re welcome.

Good dose of salt & pepper
1kg chicken thighs
1 X 400g tin diced tomatoes
2 tbs tomato paste
1/2 cup dry red/white or rose wine
2 handfuls shredded kale or spinach
2 tbs seeded mustard
250g pitted Kalamata olives
200g artichoke hearts

Preheat oven to 150C. Add tomatoes, tomato paste, salt, pepper, mustard, half the olives and wine to YOUR CROCKPOT and mix together well. Add the kale and mix to cover.

italian chicken prep

Add in the chicken thighs and give it a good stir. Pop the lid on and cook for an hour. After an hour add the remaining olives and artichoke hearts and cook for another hour uncovered then dig in. You could also do this in a slow cooker if you fancied, I am just obsessed with my new LE CREUSET CASSEROLE DISH.

italian chicken close

Lemon & Sumac Chicken

I have never really done anything with sumac but the fabulous Amy from over at The Holistic Ingredient has been ‘sumac-ing’ things lately and I didn’t want to be left of the sumac train. Yes I can hear you… What is sumac? Well I am going to tell you right now. Don’t be so impatient. It’s a spice AND it’s a berry. Betcha didn’t know that bit. It’s a little bit tart (kinda like Miley Cyrus…. Actually she’s a LOT tart) so give a tangy zing to the dish. Sumac has been used historically to help with digestive problems, it is antioxidant, anti-fungal, and anti-microbial properties. High 5 Sumac. You rock like nobodies business.
This totally does not require a recipe but I will humor you anyway.

Zest & juice of 1 lemon
1 kg chicken thighs
1/2 cup chopped parsley
1/2 cup chicken stock
Salt & pepper to tastes
1 tsp sumac spice

Preheat oven to 160C. Add all ingredients to a big bowl & toss to coat well. Transfer everything to a baking dish & bake for 45-60 mins until the thighs pull apart easily. Serve with some delicious greens sautéed in coconut oil, ghee or organic butter. Eat up. Told you it was easy didn’t I.

BBQ Wings

I used to hate chicken wings. I just didn’t ‘get’ them. I mean they were small, fatty, fiddly & had no meat on them. To much effort for too little reward. Guess what I have since discovered? Well, I am no longer the fat-phobe I was 5 years ago so wings hit the spot now with my fat loving AND those small, crappy, meatless wings that I hated were probably coming from those poor caged, factory farmed chickens that don’t ever get to flap their darn wings! These days, my free range wings are meaty & big because these birds have been having a cool old time, hanging out in the sunshine, flapping those wings & eating whatever the hell they damn please not some weird-ass corn & soy food that they were NOT designed to eat. Now I freaking love wings so I present to you the easiest recipe of all time. You are going to freaking love these! I love them so much that I even eat them for breakfast sometimes.

1 cup BBQ Sauce plus 1/2 cup reserved for later
1 kg free range chicken wings
1 tsp cinnamon
Pinch salt & pepper

Preheat the oven to 150C. Place all the ingredients into a big bowl and mix well to coat the wings completely. On a wire rack with a tray underneath place the wings in a single layer. Bake for 30-40 mins. Remove from oven, turn the heat up to 180C & use a basting brush if you have one to coat the wings with the extra BBQ sauce. Pop them back in the oven for one last crisp up for 15 mins. Remove and devour. You are welcome.

Chicken Crumble

It’s kinda like apple crumble….. Only without the apples & the sweetness. With chicken. And herbs. I used to have a young cousin who would ask for ‘a hot Milo but no Milo & not hot’, so milk then, you want milk kid? This is kinda like that, only not really, because there is no milk. Ok, I am back on track, this is delicious, loaded with protein, some healthy fats & goes perfectly with some stirfried greens.

1 cups chicken Bone Broth or stock
1kg chicken thighs
1/2 lge fennel, sliced in 1cm thick slices
Zest of 1 lemon
Juice 1/2 lemon
100g shredded coconut
1/2 cup coconut flour
Salt & pepper to taste
1/4 cup chopped sage
2 tbs ghee/butter or coconut oil

Preheat oven to 150C. In a baking dish, pop the stock, lemon zest & juice & salt & pepper & mix well. Toss the thighs in this mix to coat then remove them. Line the bottom of the baking dish with the fennel, layer the thighs on top, cover with foil & stick this in the oven for 30mins. After 30mins remove from oven and set aside. In a bowl, add all remaining ingredients, with your fingers rub the ghee into the rest of the ingredients until it is all crumbled together. Add this to the top of the chicken like you would an apple crumble and pop it back in the oven, uncovered, for another 20-30 mins until the crumble is toasted.

This is before the crumble went on top…

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And after…

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Chicken Stroganoff

Ever noticed how asparagus makes your pee smell funny? Don’t look at me like that, you know it’s true & I am SURE you have wondered why. Well, you are welcome. I did some research and found you an answer. So, apparently not everyone experiences the joys of weird smelling pee after eating asparagus, genetically some people escape this, I am yet to meet one of those people. The reason for the stink-pee is that asparagus contains a number of sulphur-containing compounds. If you are lucky enough to be genetically blessed (?) your body will enable the breakdown of these sulfur compounds through your digestive process and voila, your pee stinks. So there it is.

This doesn’t look like a regular stroganoff but man it tastes amazing! The thighs stay really moist don’t dry out and are a taste sensation! It tastes just like the beef stroganoff my mum used to make when we were little, only less beefy 😉 Get on it, you’ll love it. Serve it with zucchini noodles or cauliflower rice for a great nutrient-packed & low carbohydrate accompaniment.

1 tbs sweet paprika
1 red onion, diced
1 tbs coconut oil
2 cloves garlic, crushed
2 tbs tomato paste
2 cups mushrooms, chopped roughly
500ml coconut cream
Pinch salt
Pepper to taste
1 kg chicken thighs

Preheat your oven to 150C. In a crockpot or frypan, heat the coconut oil and sauté onion & garlic until onion is translucent. Add paprika & tomato paste & cook for a further 2-3 mins. Add the coconut cream, mushrooms, salt & pepper and bring to the boil. If you are using a crockpot you can now add the chicken and pop uncovered into the oven for 2-3 hrs. If you are using a frypan you now need to place the chicken in a baking dish & pour over the liquid from the fry pan. Pop this in the oven uncovered for about 2 hrs. Now you can shred the chicken with 2 forks & mix it through the sauce or leave it as whole pieces. I served ours over zucchini spagetti with some grilled asparagus. Delicious. Even better the next day as leftovers.

Stuffed & Wrapped Chicken

The meat soirée continues…. This time with prosciutto. How have I survived this far without it?! This is super easy and can be served with whatever else you fancy. The chicken is stuffed with what is essentially a pesto that I made from what was left in the fridge, there was no measuring so just experiment with what you have in the quantities you have. That’s helpful isn’t it. Off you go.

Stuffing-
2 big handfuls Italian parsley (you could use basil or regular parsley if you like)
2 big handfuls kale
1 long red chilli
1 tbs grated ginger
2-3 handfuls walnuts (or whatever nuts you like)
2 tbs apple cider vinegar
2 tbs olive oil (or oil of your choice)

Chuck everything but the nuts into the food processor & blitz until it is all chopped up & looking “pesto-ish”. Add the nuts & pulse a few times until it is at the consistency you like. If it is too wet, add some more herbs/kale, if it’s too dry add a dash more oil or some water. Done.

Wrapped Chicken-
4 chicken breasts- sliced open so that you can stuff them
About 8 pieces of prosciutto (bacon would probably work too)
1 tbs coconut oil for cooking

Preheat the oven to 200C. Stuff the chicken breast with the pesto stuffing and close over to contain. Wrap the chicken with 1-2 pieces of prosciutto to cover the outside. Heat the frypan & add the coconut oil. Once hot, add the chicken breasts, cooking just enough on each side to seal them. Pop into a baking paper lined tray & into the oven for about 15 mins until cooked through. You could cook them completely in a frypan if you like, I find they stay more juicy & the outside doesn’t burn in the oven though.

Chicken & Bacon Meatballs

My fabulous friend Jac sent me this recipe from PaleOmg (who I LOVE) for these curry beef meatballs. They looked delicious but I didn’t have beef, or the patience to read the recipe, so off I went on a tangent. Here’s what happened. High in protein, low in carbohydrates and packing the punch of amazing health benefits from all of the wonderful spices, not to mention being a taste sensation. Thanks for the inspiration Jac & of course PaleOMG- you need to go to her blog. You’ll laugh so hard you’ll probably pee…. Oh she makes great food too.

200g organic bacon, diced (chorizo would work well instead)
1kg chicken, minced
1 tbs coconut oil
1 onion, finely diced
1 tbs curry powder
1 tbs garam Marsala
1 heaped tsp cinnamon
500ml coconut cream
2 big handfuls finely shredded kale (optional)

In a dry pan add the curry powder, garam marsala & cinnamon and cook on a low-med heat until spices are fragrant (about 2-3 mins should do). Pop spices into a bowl with the coconut cream and mix well. Put aside.

Into the same pan add the coconut oil, bacon & onion & cook until the onion is translucent. While this is happening, roll your minced chicken into balls (I did big ones because I am lazy but any size will do) and pop into the pan with the bacon & onion and brown the meatballs on all sides. Pour over the coconut & spices sauce & add the shredded kale. Turn down to a low heat and allow to simmer for about 10-15 mins, turning the meatballs occasionally. We served ours with some zucchini noodles but cauliflower rice would be awesome too!!

Vietnamese Chicken & Green Mango Salad

This happened because we have a mango tree that hangs over into our back yard & pretty much just makes a big-a$$ mess. Along with this, the possums in said tree make a cr@p load of noise and upset the dog. He doesn’t like possums, they scare him, 70kg Dane scared of a 3kg fruit-eating fur ball…. That happens. Don’t judge. I am sure they say mean things to him that we can’t hear. Anyway, back from the tangent, I decided to pick some of the mangos and see if they actually tasted any good, all the ripe ones had bites out of them so I grabbed some green ones. I have had a few delicious green mango & green papaya salads before so I thought I’d give it a crack. Green mangos are LOADED with vitamin C- about as much as a whole pineapple in one mango.

Dressing-
2 tbs coconut aminos
Juice 1 lime
1/2 tsp tamarind paste
1 red chilli, deseeded & finely chopped
2 tbs olive or sesame oil
1-2 tsp raw honey (optional)

Mix all dressing ingredients well in a container. I just chuck mine in a little jar & shake the cr@p out of it. Done.

For the Salad-
3 chicken breasts, grilled/poached however you want to cook them.
1/2 wombok cabbage, shredded
1 cucumber, I “noodled” mine with my veggie twister
Handful fresh coriander, chopped finely
Handful fresh mint, chopped finely
1/2 cup nuts, chopped & lightly toasted (optional) – I used walnuts because that’s what I had, almonds or cashews would be fab too
3-4 spring onions, finely chopped
2 green mangos, sliced as finely as possible- I used a mandolin.

Shred the chicken with 2 forks or just chop it however you fancy. I am loving shredded meats at the moment so I went fork-style pull-apart.

In a big bowl add all the other salad ingredients, pour over dressing and mix really well to coat- get your hands in there and toss it around. Now add the shredded chicken, give it another big mix up, pile onto plates, shovel into your gob. Easy peasey.

Surprise Chicken

This was a “surprise” that it actually tasted delicious, I threw random things together and thought it would be average at best. Trav says it’s the best thing I have ever cooked…. Not that reliable, he says that at least once a week, and often about things I don’t find that impressive. Regardless, it turned out to be pretty tasty so here it is.

Turmeric contains curcumin, a powerful antioxidant, anti-inflammatory, antibacterial, stomach-soothing and also has liver and heart protecting effects. Turmeric has been shown to reduce joint pain and inflammation and assist in protecting our liver agains toxins like alcohol- somewhat essential this time of year. Paprika contains loads of vitamin C, it contains an antibacterial protein that has been found to naturally control certain bacteria, it can also help improve circulation and normalize blood pressure!

1kg chicken thighs, chopped into big chunks
1 tbs ground turmeric
1 tbs smoked paprika
3 cloves garlic, crushed
1 long red chilli, deseeded and finely chopped
1/2 cup Chicken Stock
2 cups almond milk
1 tbs coconut oil
1/4 cup parsley, finely chopped

You can do this in your slow cooker, in a crockpot or just use a frypan and a baking dish like I did. Preheat your oven to 150C. Heat the oil in your fry pan or crockpot, add chilli, garlic, turmeric & paprika and cook until it is fragrant and chilli is soft. Add chicken thighs and brown the outside. Add stock and almond milk (liquid should be covering the chicken, if not, add some extra almond milk) and bring to the boil. Reduce heat and allow to simmer for 15 mins. If you are using a frypan, now transfer the contents to a baking dish, ensuring it allows the chicken to be covered with the liquid. Pop it in the oven for about 2 hrs uncovered. The liquid will reduce and become thick, the chicken will be so tender it just falls apart. OMG yum! Sprinkle with parsley and eat it! I served mine on a bed of rocket with a side of broccoli & beans. Some Cauliflower Rice would be delicious with this too!

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