Chicken

Tequila Lime Chicken
(adapted from a recipe in Closet Cooking)

¼ cup tequila

1 tsp. lime zest
½ cup freshly squeezed lime juice
2 Tbsp. olive oil
1 jalapeno pepper, halved and seeded
2 cloves garlic (I cut the garlic cloves I half and cut out the centre core – it 
  doesn’t upset my stomach that way)
1 handful cilantro, chopped roughly
1 tsp. cumin, ground
1 tsp. salt
½ tsp. ground black pepper
4 chicken legs, bone in, skin on

Preheat oven 375 degrees.
  1. Puree the tequila, lime juice, oil, lime zest, jalapeno, garlic, cilantro, cumin, salt and pepper in a magic bullet or food processor.
  2. 2.Place both the chicken and the marinade in a freezer bag and marinade for 8 hours or overnight.
  3. 3.Remove chicken from the marinade and place on a lightly oiled pan.
  4. Bake for 45 minutes.

Pumpkin Cashew Coconut
Serves 4

For the curry chicken:
1 Tbsp. coconut oil
1 lb. chicken cut into cubes (I used skinless, boneless chicken thighs), but chicken breasts will work
2 garlic cloves (I remove the centres of the garlic clove - less irritating to my stomach)
1 small onion sliced
2/3 cup canned coconut milk (full-fat)
1/2 cup pureed pumpkin (canned is OK - just read the label to make sure it is just pumpkin)
2 Tbsp. Thai curry paste (available in most supermarkets in Richmond - read the label for added sugar)
1/2 cup chopped unsalted cashews
pinch of cinnamon
salt and pepper to taste

  1. Place a large frying pan over medium heat and add 1 Tbsp. of coconut oil.
  2. Add minced garlic, sliced onions, Thai curry paste and pinch of cinnamon and stir until fragrant - about three minutes.
  3. Add the chicken pieces and cook until the chicken has turned "white" on all sides.
  4. Add the 2/3 cup of coconut milk and the 1/2 cup of pureed pumpkin to the chicken and stir until the pumpkin and coconut milk have blended together.
  5. Turn the heat to low and let thicken a bit while you finish the coconut rice.
For the coconut rice:
1 Tbsp. coconut oil
1 small head of cauliflower, roughly chopped
1/3 cup canned coconut milk (full-fat)
1/4 cup unsweetened shredded coconut
1 tsp. honey (raw honey is preferable)
pinch of salt
  1. "Rice" the cauliflower pieces using the shredding attachment on your food processor.
  2. Place a large pot over medium heat and add 1 Tbsp. of coconut oil.
  3. Add the "riced" cauliflower, add the pinch of salt and cover to help steam.  Stir occasionally.
  4. Add the 1/3 cup of coconut milk, shredded coconut and honey and let it cook for about 5-8 minutes until the coconut milk has evaporated and you have sticky rice.
  5. Place the sticky rice in a bowl and top with the curried chicken and 1/4 of the chopped cashews.


    Buffalo Chicken
    Serves 4

    2 Tbsp. coconut oil for frying chicken
    2 large boneless, skinless chicken breasts
    1/2 cup arrowroot (from Galloway's)
    1/4 cup of ground flax seed
    1/2 tsp. salt
    1/2 tsp. pepper
    1/4 tsp. cayenne
    2 eggs
    1/4 cup of ghee (clarified butter)
    1/4 cup coconut oil or coconut butter (I used coconut butter this time - but it is hard to find)
    1/4 to 1/2 cup of Frank's Red Hot Sauce (depends how hot you like your chicken)

    1. Cut the chicken breasts into strips or large "nuggets".


    2. On a small plate, combine the arrowroot, ground flax seed, salt, pepper and cayenne - blend well.
    3. On another small plate, break the eggs and whisk.
    4. Heat the 2 Tbsp. coconut oil in a large frying pan over medium-high heat.
    5. Dip the chicken pieces into the eggs and then into the dry mixture.
    6. Brown in coconut oil and when done, put the finished pieces into a large bowl.
    7. Melt the coconut oil (or coconut butter) and ghee (clarified butter) in a small saucepan.
    8. Add the hot sauce to the coconut oil/ghee mixture and stir.
      Buffalo chicken with kale chips.
Crispy Truffle Chicken Legs with Herbs
(original recipe from 30 Day Guide to Paleo Cooking)
Serves 2

Preheat oven to 350 degrees and line a baking pan with tin foil for easy clean-up

Truffle Salt:  2 Tbsp. kosher salt, 1/2 tsp truffle oil
Herb Mix:    2 Tbsp. dried rosemary, 1 Tbsp. dried sage, 1 Tbsp. dried thyme, 1 tsp. salt, 1 tsp. pepper,
                   1/4 tsp. lemon zest

2 chicken legs, skin on
1 Tbsp. olive oil or melted coconut oil (or duck fat - yum - if you have it)

  1. Oil the foil lined baking sheet lightly and place the chicken legs on the pan.
  2. Drizzle the remaining oil over the chicken legs.
  3. Rub a teaspoon of the Her Mix over each leg - massage it in well.
  4. Sprinkle each leg with 1/8 - 1/4 tsp. of the truffle salt.
Bake 40 - 45 minutes until the chicken is browned with a crispy skin (yes, you eat the skin - good Paleo fat)

Paleo Granny's Chicken Salad
Serves 3-4

3 chicken breasts, poached, cooled and cubed or shredded
5 strips of bacon, cooked and crumbled

1 avocado, halved, pit removed, peeled and chopped
10 cherry tomatoes, halved
1/2 small jalapeno, minced (more if you like it spicy)
1 cup of fresh cubed pineapple (or 1 small can of diced pineapple in juice, drained)
1/2 English cucumber, chopped (I leave the peel on)
1/2 cup Paleo mayonnaise
1 Tbsp. white wine vinegar
1 lime, juiced
Fresh cilantro (I used about 2 Tbsp. chopped, but you can add more or less to taste)
Fresh basil (I used about 2 Tbsp. chopped, but...you know the drill)
Salt and pepper to taste

  1. Combine all the ingredients in a large bowl and combine well.



Truffle, Lemon, Tarragon Chicken Leg
Makes 4 servings.
Preheat oven to 400 degrees.
Line a baking sheet with foil or parchment paper.

4 chicken legs (thighs and drumsticks)
olive oil
2 Tbp. kosher salt
2 Tbsp. chopped fresh tarragon
2 tsps. white truffle oil
zest from one lemon


  1. Place the chicken legs on the baking tray and rub with olive oil.
  2. Combine the salt, tarragon, truffle oil and lemon zest in a small bowl.
  3. Sprinkle the mixture on both sides of the chicken legs.
  4. Bake for about 45 minutes or until crispy and brown.
Chicken Breasts with Lemon Capers and Tarragon

Preheat oven to 375 degrees
Line a baking sheet with parchment.

9 skinless, boneless chicken breasts
olive oil
2 lemons, thinly sliced
2 Tbsp. capers
2 Tbsp. dried tarragon
Salt and pepper to taste


  1. Place the chicken breasts on the baking sheet.
  2. Drizzle olive oil over the breast - don't be chintzy with the olive oil!
  3. Sprinkle the capers and tarragon over the top.
  4. Add the salt and pepper.
  5. Add the lemon slices.
  6. Get in there with your hands and massage everything together and then spread the breasts out on the sheet, moving the lemon slices to the top of the chicken breasts.
  7. Bake uncovered for 30-40 minutes (depending on the size of the chicken breasts).
  8. Turn the broiler on and broil for about five minutes to crisp up the lemon - you eat it with the chicken.

Paleo Granny's Kitchen Sink Chicken Salad

Leftover roast chicken, roughly chopped
Jicama, cut into small cubes
One apple, peel on, cored and cut into small chunks
Fresh pineapple, cut into small chunks
Coleslaw mix
Organic raisins (unsulfured if you can get them)
Paleo mayonnaise (quantity depends on how big your salad is and how much mayo you like)
Chia seeds
1 Tbsp.  apple cider vinegar

  1. Mix everything together in a large bowl and serve.











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