Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Saturday, November 16, 2013

Recipe: West African Chicken Stew from Well Fed 2

Now that winter is creeping in, I'm wanting hearty, warm meals more often.

This recipe is adapted from Well Fed 2 by Melissa Joulwan.  I am slowly cooking my way through this book, as I did with the original Well Fed, hands down my most used cookbook.

This recipe didn't disappoint.  It will likely become a staple in our home, especially during our cold Canadian winters.

You'll need:

1/2 tbsp coconut oil
1 lb boneless, skinless chicken thighs (I used a mix of thighs and breasts)
salt and pepper
1 medium onion, chopped
1 - inch piece fresh ginger, grated
3 cloves garlic, minced
1/2 tbsp ground coriander
1/2 tsp cayenne pepper
1 bay leaf
1 - 28oz can diced tomatoes (the original recipe calls for 1 cup crushed tomatoes.  I misread. Whoops!)
1/4 cup water
1/4 cup sunflower seed butter (I use sunbutter with the green label, no sugar added)
1/4 tsp vanilla extract
fresh parsley for garnish





Sprinkle the chicken with salt and pepper.  Heat a large pot over medium high heat.  Add coconut oil and allow to melt.  Add the chicken in a single layer and allow to brown well on both sides, about 10 minutes.  Remove the chicken to a bowl to catch the juices.












In the same pot, cook the onions and ginger until soft, about 5-7 minutes.
















Add the garlic, coriander, cayenne and bay leaf.  Cook until fragrant, about 30 seconds.











Add the tomatoes and water, stirring to combine.













Nestle the chicken into the sauce, along with any juices it released.  Increase the heat and bring the pot to a boil, then reduce to a simmer and cook, covered for 30 minutes.












Remove the chicken from the pot.  Break the chicken into large pieces with the side of a wooden spoon.  Add the sunflower seed butter and vanilla to the pot and mix to combine.  Return the chicken to the pot and cover.  Heat through, about 5 minutes.










Serve sprinkled with parsley (and sunflower seeds if you have them on hand).











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Monday, September 9, 2013

Recipe - Lemony Artichoke Chicken

A quick, delicious, and fragrant dinner recipe that uses ingredients that we normally have in the house. We are fortunate to have some frozen artichoke hearts and frozen leeks from our last stock up at Trader Joe's. It's really a shame that there aren't any nearby as the products they have are excellent.

Lemony Artichoke Chicken

4-6 Chicken Breasts cut in 2 inch chunks.  (How many leftovers do you want?)
2 leeks or 1 onion sliced
2 Garlic Cloves sliced
2 cans of artichoke hearts or 1 frozen bag
1/3 cup Capers
2 Lemons (juice and zest of one lemon)
Salt and Pepper to taste.

Preheat oven to 375F

Saute the leeks and garlic in 2 tbsp of your oil of choice until translucent, about 7 minutes

Season chicken with salt and pepper.

Add in Chicken, Capers, Lemon Juice, Lemon Zest, Artichokes, and season to taste with salt and pepper.

Stir to combine.

Place in oven and bake for 35-40 minutes until chicken pieces register 165F on an instant read thermometer.

Serve warm or enjoy the next day after the lemony flavour mellows a little.



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Tuesday, August 20, 2013

Recipe: Paleo Chicken Wings

I get a craving for chicken wings every so often and when I see a clubpack in the grocery store I just have to pick them up. Here is a recipe for delicious, crispy baked chicken wings that are good for a Whole30.

Recipe:

2-4 lbs of split chicken wings (any combination of drumettes and flatties)
Coconut Oil
Your favourite Hot Sauce (Franks Red Hot for us)


Preheat oven to 400F. Place split wings on a lightly oiled baking rack set in a baking sheet skin side down. Bake for 25 minutes to start to render some of the fat and release some moisture. 






Remove from oven and toss the partly cooked chicken wings in a large bowl with 3 Tbsp of melted coconut oil. Return to baking rack, skin side up this time, and bake for 20-25 minutes until just starting to brown.









Remove from oven again, return wings to the large bowl and toss with 1/4 cup of hot sauce. Return to baking rack, skin side up again, and bake for 20 minutes until the sauce seems set. Toss in bowl with another 1/4 cup of sauce and eat while warm.

If you have any extras, they are great reheated in the oven the next day.

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Saturday, August 17, 2013

Recipe - Peruvian Chicken

Here is our adapted recipe for a delicious and super flavourful Peruvian chicken as adapted from Cooks Illustrated (CI). You have not tasted anything like this before and it's incredible. A true regular in our cooking.



1/4 cup olive oil (or coconut oil, if you're doing a whole30)
Leaves from 2 bunches of Mint
3 Tbsp of Kosher Salt
8 Garlic Cloves
2 Tbsp of Pepper
2 Tbsp of Cumin
1 1/2 Tbsp of Smoked Paprika
1 1/2 Tbsp of Dried Oregano
1 Tbsp of Lime Zest and the juice of 4 Limes
1 to 3 Habanero Peppers with seeds and ribs removed

3 to 4 lbs of chicken pieces (Boneless or Bone-In)

**We normally will cook 4 chicken breasts and 8 Boneless skinless chicken thighs so we have lots of leftovers.


Blend all the ingredients except the chicken in a blender. I start with one habanero and taste after blending to see how the heat is. Add additional peppers if you want.



Place all into a zip-lock bag and let marinade at least an hour and no longer than overnight as the acid will start to change the texture of the chicken.







Grill over direct high heat for 3 minutes on each side. Move to the cooler side of the grill and cover with aluminum foil and continue cooking for about 20-25 minutes until the temperature registers 160F for the breasts and 175F for the thighs. Let rest at least 5 minutes and enjoy.


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Tuesday, August 13, 2013

Recipe - Mexican Chicken Stew

I talked about this recipe last night and it's an easy one to throw together quickly.

1 tsp Coconut Oil
1 large onion, I used Spanish, chopped
4 garlic cloves, minced
1 - 28oz can whole tomatoes, fire roasted if you can
1.5 cup water
2 chipotle peppers, diced
1 small rotisserie chicken, skin removed and shredded
1 tsp salt
3/4 cup cilantro, washed and chopped



Melt coconut oil over medium heat, add in the onion and garlic.  Cook until the onions are translucent, about 5-7 minutes.

Add in tomatoes, water and chipotle peppers and bring to a boil.

Break the tomatoes up with the backside of a spoon.  Add in shredded chicken.

Reduce heat and simmer until the stew reaches a thicker consistency, about 10 to 15 minutes.



Stir in the cilantro at the end.  I normally use a bit more, but I adore cilantro so normally add a touch more.

If the chipotles are too spicy, or you don't have any on hand, I've made this before with 1 Tbsp chili powder and 1 tsp cumin.  You could also substitute chipotle pepper powder. It's really delicious as well.


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Monday, August 12, 2013

Whole30 Day by Day. Day 4.




Started out with a two egg omelette cooked in coconut oil stuffed to the gills with leftover braised cabbage.  So delicious.  It would've been really good with some mushrooms and spinach too!  Some strawberries and watermelon on the side.














Lunch was a bit of a mishmash of things.  Tuna salad made with bayonnaise and some chopped celery.  Lots of raw peppers and some pork rinds.  When I'm wanting a crunch, these fit the bill perfectly.  Just double check that they're fried in their own fat, not a seed oil and you're good to go.








It's a rainy evening here so we're having a mexican chicken stew.  This is a really simple recipe that I'll get posted tomorrow morning.  On the side, some mixed salad greens with cumin-lime dressing.








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Day 3 Here
Day 5 Here